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Philly Cheesesteak Mac and Cheese
(Recipe created by the students of Volusia Co.)
Tender sliced Philly beef steak baked into classic made-from-scratch mac and cheese with peppers, onions and mushrooms for a mashup of two iconic menu favorites.
Ingredients
SERVES: 10
Ingredients
| 16 oz. | AdvancePierre™ Philly Beef Steak, #10000097870 |
| 1 lb. | Elbow Macaroni, cooked |
| 4 Tbsp. | Butter, divided |
| 2 Tbsp. | Flour |
| 2 Cups | Milk, warmed |
| 1 lb. | Sharp Cheddar Cheese |
| 8 oz. | White Onion |
| 4 oz. | Mushrooms |
| 8 oz. | Green Bell Peppers |
| 1 tsp | Salt |
| ½ tsp. | Red Pepper |
| ½ tsp. | Onion Powder |
| ½ tsp. | Paprika |
| ½ tsp. | Garlic Powder |
| ½ tsp. | Pepper |
Directions
- Boil (in salted water) and drain macaroni per box instructions (9 minutes).
- Add 2 tablespoons of butter to a pan and add vegetables. Cook until tender.
- Heat cheesesteak meat in a pan seasoned with salt and pepper.
- Melt 2 tablespoons of butter in a separate pan.
- Sprinkle in flour and stir until pasty.
- Whisk in warmed milk and let cook until thickened.
- Remove from heat and slowly add cheese, cooked vegetables, and spices to sauce.
- Add sauce to pasta and mix.
- Plate and garnish with parsley.
Application Uses
SEGMENT
K-12 Schools
