I was in need of some comfort food and this popped into my head out of nowhere. Anyone who has read this blog, particularly in the colder months, knows how I like my mac & cheese. This one is another gooey sample from my favorite mac & cheese collection.
Philly Cheesesteak Mac & Cheese
Serves 2-4, depending on hungryness
Recipe by Just the Tip / Inspired by Rachael Ray
Here’s what I used:
- 1/2 pound roast beef (get the rarest one at the deli)
- 4 oz provolone, shredded
- 1 1/2 cups fat free half and half (or use milk…this is what I had)
- 1 tbsp whole wheat flour (all I keep in the house)
- 1 tbsp smart balance (or butter)
- 1/2 pound whole wheat rigatoni (cavatappi is good with this, too)
- 1 large onion, thinly sliced
- 1 tbsp olive oil
Here’s what I did:
- Place a large pot of salted water over high heat and bring it to a boil.
- Heat the olive oil in a dutch oven over medium-high heat. Add the onions and cover the pan for a few minutes.
- Remove the lid and continue cooking the onions until tender and lightly caramelized, 8-10 minutes. Season them with salt and freshly ground black pepper and remove from the pan and keep warm for later.
- Cook the pasta to al dente. Once you drop the pasta into the water, melt the butter in the dutch oven you used for the onions. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute over medium-high heat.
- Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Stir in the shredded cheese and season with salt and freshly ground black pepper. Once the pasta has finished cooking, add the pasta to the cheese sauce and throw in the caramelized onions.
- Right before serving, stir the roast beef into the pot with the cheesy pasta and heat through for about a minute (don’t let it go too much longer as it will overcook).