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    You are in: Home / Recipes / Philly Cheesesteak Macaroni and Cheese Recipe
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    Philly Cheesesteak Macaroni and Cheese

    Philly Cheesesteak Macaroni and Cheese. Photo by Muffin Goddess

    1/2 Photos of Philly Cheesesteak Macaroni and Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Lainey6605's Note:

    If you like Philly cheesesteaks and macaroni and cheese, you should love this easy and comforting casserole. You could use any type tubular pasta. Elbow or campanelle pasta are my favorites.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions.
    2. 2
      In a large skillet, heat olive oil.
    3. 3
      Cook onions with salt and pepper for 6-8 minutes.
    4. 4
      Add beef broth and roast beef.
    5. 5
      When noodles are cooked, drain and combine with onions.
    6. 6
      Cook for 5-7 minutes.
    7. 7
      In a medium saucepan, heat butter and add flour to thicken.
    8. 8
      Add milk, bring to boil.
    9. 9
      Add cheese, mix well.
    10. 10
      Once melted, pour over noodles and onions.
    11. 11
      Add parsley and mix together.
    12. 12
      Pour into a 9x13 baking dish or lasagna pan.
    13. 13
      Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.
    14. 14
      Enjoy!

    Ratings & Reviews:

    • on June 21, 2008

      55

      This was an excellent flavored quick meal for a weeknight. I had leftover deli beef that I didn't know what to do with and found this recipe. So glad I did! I used skim milk and low-fat cheese and would caution NOT to use these as the texture was a bit grainy. That was my own fault, but it did not affect the flavor at all. My family loved this and cleaned the bowl. I also used used whole wheat penne pasta. Thanks Lainey!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2014

      55

      MAGNIFIC! We thoroughly enjoyed this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2012

      55

      Yum! I went the full-fat route for both milk and cheese. Instead of using pre-shredded cheese, I bought a chunk of unsliced provolone from the deli and shredded it myself (it melts better for sauces than the preshredded stuff). I had a 1lb chunk of the cheese, but 2 cups shredded is only about 1/2 lb, so I topped the pasta with some extra cheese before placing it in the oven (I probably used 3/4 lb total). I was a little worried about the amount of onion in this while I was chopping it, but my worries were unfounded. I cooked them for an extra couple minutes so they started to caramelize, which mellowed their bite perfectly. I'd love to try this with some 'shrooms added in, too. TOTAL comfort food, thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Philly Cheesesteak Macaroni and Cheese

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 677.1
     
    Calories from Fat 241
    35%
    Total Fat 26.8 g
    41%
    Saturated Fat 13.5 g
    67%
    Cholesterol 88.2 mg
    29%
    Sodium 1771.7 mg
    73%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 3.2 g
    12%
    Sugars 3.8 g
    15%
    Protein 38.3 g
    76%

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