It was very loose when it was finished, but we both knew it would tighten up over time, which it did. Over all it was very good. I would have again.
Philly Cheesesteak Mac and Cheese
Adapted from The Slow Roasted Italian
Serving Size: 1.5 cup
1 medium onion, chopped
|Photo by ALB|
¼ cup (4 Tbsp) butter
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
3½ cups + 2 Tbsp 2% milk (divided)
8 ounces dried elbow pasta
1 pound thick cut deli roast beef, chopped
12 ounces provolone cheese, shredded (divided)
4 ounces Parmesan cheese, shredded
2 Tbsp all-purpose flour
Hoagie Spread for topping (not in NI)
In a pan over medium high with cooking spray, brown onions and peppers until soft.
In a Dutch Oven, over medium high heat, add butter, salt and pepper. Stir to combine. Add 3½ cups of milk, then cover.
Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
Meanwhile, chop beef into bite size pieces. Set aside.
Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
Meanwhile in a resealable jar create slurry; combine 2 Tbsp milk and 2 Tbsp flour. Shake until well combined. Set aside.
Preheat oven to broil (broil-high).
Stir 8 ounces provolone cheese and Parmesan cheese into Dutch Oven. Add slurry. Stir to combine. Add peppers and onions. Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with Hoagie
Serve and enjoy!
Nutritional Information (from My Fitness Pal)
Calories: 563; Carbs: 36; Fat: 30; Protein: 38; Sodium: 1187; Fiber: 2