Philly Cheesesteak Mac and Cheese

Ingredients

source: adapted from Rachael Ray

• 2 tablespoons extra virgin olive oil

• 2 large onions, thinly sliced

• 1 large green bell pepper, thinly sliced

• 1 6-ounce package sliced mushrooms

• Salt and freshly ground black pepper

• 1 pound short pasta (I used rotini)

• 2 tablespoons butter

• 2 tablespoons flour

• 3 cups milk

• 3 cups shredded provolone

• 1 7-ounce package thinly sliced deli roast beef, roughly chopped

 

Directions

1. Place a large pot of salted water over high heat and bring it to a boil.

2. Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the onions to the pan and cook until tender and lightly caramelized, 8 to 10 minutes. Add green pepper and mushrooms and saute for 5 minutes. Season the vegetables with salt and freshly ground black pepper and reserve, covered with the lid or foil to keep them warm.

3. When the onions are almost ready, cook the pasta to al dente according to package directions. Once you drop the pasta into the water, place a pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and whisk in the shredded cheese. Season with salt and freshly ground black pepper and reserve.

4. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in. Add the cheese sauce and reserved vegetables to that pot and toss everything to combine. Right before serving, stir the roast beef into the pot with the cheesy pasta and heat through for about a minute.