Reeni has been invaded by Simply Scrumptious’ Jessie! I’m here to share with you guys today a great recipe that I discovered in the latest Rachael Ray Big Orange Book. I came across a recipe that took an interesting twist on the traditional macaroni and cheese. Rachael Ray came with the idea of doing a philly style macaroni and cheese which I found to be very intriguing. The ingredients consisted of the core elements of a philly cheese steak sandwich minus the bread. I may not be from Philadelphia, but I do love a good philly cheese steak sandwich. If you are a fan of the philly cheese steaks flavors, I guarantee that you will love this dish!
Philly Cheese Mac
- 4 tablespoons extra-virgin olive oil, divided
- 2 large onions, thinly sliced
- Salt and freshly ground black pepper
- 1 pound cavatappi , elbow or rigatoni shaped pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded Provolone
- 1 cup shredded Swiss
- 1/2 cup vegetable stock
- 1 package of Steak-Ums steak slices, roughly chopped
- 1/4 cup fresh Italian parsley, roughly chopped
Place a large pot of salted water over high heat and bring it to a boil. Once the water boils, cook the pasta according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.
Place a large pan over medium-high heat and add two tablespoons of extra virgin olive oil, along with the onions to the pan. Cook the onions until tender and lightly caramelized which should take roughly 8-10 minutes. Add the vegetable stock and the Steak-Um beef into the onion mixture. Cook until the Steak-Ums are browned and simmer.
While the steak-um mixture is simmering away, melt the butter over medium-high heat in a medium-sized pot. 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 stir in the chopped cheese. Season with freshly ground black pepper and reserve.
Add the cheese sauce and the onion and steak-um beef mixture to the pot with the drained pasta and toss everything to combine.
Pour into a casserole dish and you may sprinkle with more cheese using the remaining left over cheese!
Portion the mac and cheese onto plates, garnishing each with a sprinkle of parsley.
Reeni.. I mentioned this one in my post yesterday, just to let you know.. sometimes people want to know if you used their “content”:)
Reeni.. I mentioned this one in my post yesterday, just to let you know.. sometimes people want to know if you used their "content":)
Thanks for the recipe! Have a saucy week.
Thanks for the recipe! Have a saucy week.
Sweet waistline ruiner!! I think I may have shorted the laptop with all of the drooling. Thanks for the recipe!