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Philly Cheesesteak Mac and Cheese Recipe

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4.4 from 3 reviews

Philly Cheesesteak Mac and Cheese is a comforting and flavorful baked dish featuring tender chopped steak, sautéed bell peppers and onions, all enveloped in a rich and creamy cheese sauce made with Velveeta and sharp cheddar. This hearty American side dish combines the classic flavors of a Philly cheesesteak with cheesy baked macaroni, perfect for a family dinner or gathering.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Pasta

  • 1 pound elbow macaroni

Vegetables and Meat

  • 1 green bell pepper, chopped finely
  • 1/2 yellow onion, chopped finely
  • 2 cups cooked steak, chopped finely

Dairy and Cheese

  • 10 tablespoons unsalted butter, divided
  • 6 cups whole milk (2% milk can be used as well)
  • 1 large egg
  • 8 ounces Velveeta Cheese
  • 12 ounces medium cheddar cheese, shredded and divided

Seasonings and Others

  • 1/2 cup flour
  • 2 teaspoons ground mustard
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dish later.
  2. Prepare cheese: Shred all the cheeses first, reserving 2 cups of cheddar for topping to melt over the finished dish.
  3. Cook pasta: Boil the elbow macaroni as per package instructions. After cooking, allow it to sit in the hot water for an additional 10 minutes to prevent it from absorbing too much cheese sauce, then drain and rinse gently.
  4. Sauté vegetables and meat: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add the chopped green bell pepper and onion, cooking for 4-5 minutes until translucent. Then add the finely chopped cooked steak and combine well.
  5. Make roux and spice it: To the skillet, add the remaining 8 tablespoons of unsalted butter, flour, ground mustard, cayenne pepper, and paprika. Whisk continuously until the mixture is fully combined and cook for about 15 seconds to form the roux.
  6. Add milk and season: Gradually whisk in the 6 cups of whole milk, ensuring the mixture stays smooth. Stir in the kosher salt and ground black pepper. Cook this sauce for about 5 minutes until it thickens slightly, then turn off the heat.
  7. Prepare egg mixture: Remove 1 cup of the milk mixture and place it in a glass measuring cup or bowl. Chill in the refrigerator for 3-5 minutes, then whisk in the large egg thoroughly.
  8. Temper the egg: Return the skillet to medium-low heat and slowly pour the egg-milk mixture back into the main milk mixture in the skillet, whisking very well to avoid curdling.
  9. Add cheeses: Stir in the Velveeta cheese and 1 cup of the sharp cheddar cheese, whisking until completely melted and smooth.
  10. Combine pasta with cheese sauce: Add the rinsed macaroni to the cheese sauce, stirring gently to coat all the noodles evenly.
  11. Assemble and bake: Transfer the cheesy macaroni mixture into a 9×13 inch baking dish. Sprinkle the reserved 2 cups of shredded cheddar cheese evenly over the top. Bake uncovered for 30 minutes until the top is bubbly and golden.

Notes

  • Letting the cooked pasta sit in hot water after boiling helps prevent it from becoming too soft or absorbing too much sauce.
  • Tempering the egg with cooled milk mixture is essential to prevent the egg from scrambling when added to the hot sauce.
  • You can substitute cooked ribeye or sirloin steak for the steak component for best flavor.
  • If desired, add a pinch of smoked paprika or garlic powder to enhance the flavor further.
  • This dish can be prepared a day ahead and reheated for convenience.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/philly-cheesesteak-mac-and-cheese-recipe/