Philly-Style Mac and Cheese |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My son loves macaroni and cheese, and Iâm always looking for ways to sneak in some veggies. This version is a huge hit! âJennifer Berry, Lexington, Ohio Ingredients:
2 cups uncooked elbow macaroni |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
1 medium green pepper, chopped |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 cup 2% milk |
1 cup beef broth |
2 cups (8 ounces) shredded provolone cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 teaspoon garlic powder |
1 teaspoon montreal steak seasoning |
1/2 teaspoon onion powder |
1 package (10-1/2 ounces) frozen steak-umm sliced steaks, browned |
1/2 cup french-fried onions |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder.
3. Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13-in. x 9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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