This Philly Cheesesteak Macaroni & Cheese combines the yumminess of two favorites and turns it into a simple, quick, one-pan delicious dinner! My boys absolutely love this stuff!

It just so happens that all of us in this household happen to love good a macaroni and cheese. This recipe is my go-to one and even Braydon has become the king of making it.

We also all happen to love Philly Cheesesteaks. What’s not to love about a good cheesesteak sandwich?

Combine those two and you have Philly Cheesesteak Macaroni & Cheese and trust me when I say it’s absolutely fabulous. We inhaled this and I’m pretty sure my weirdo/picky children didn’t even pick out the peppers. I know, shocking!The first time I made it I was a little worried using sausage like the recipe called for and I thought about using ground beef instead, but I am soooo glad I didn’t. The sausage gives it such a good flavor. I use the Tennessee Pride Country Sausage roll (mild), but any kind/brand will work. Just use your favorite or whatever you have on hand.

Serve this with a tossed salad or fruit and some bread or rolls and you have a perfectly satisfying meal. This is true comfort food my friends.This recipe is definitely a keeper!

Oh and if you’re wondering why there is no cheese on top like the directions say, I completely forgot that step the day I made this for photos. . . lol!! So use your imagination and just pretend like there is melted cheese on top.

Philly Cheesesteak Macaroni and Cheese

Course: Main Course

Cuisine: American

Keyword: cheesesteak, pasta, quick and easy

Servings: 6

Ingredients

1 lb pork breakfast sausage
1 1/2 teaspoons Montreal Steak Seasoning
1 red pepper, seeded and diced
1 yellow red pepper, seeded and diced
1 cup milk
1 cup half & half (fat free is fine)
1 cup beef broth
1/2 box (16 oz) medium shells pasta
2 cups shredded provolone cheese
1 cup shredded white cheddar cheese

Instructions

Heat a large skillet or dutch oven over medium-high heat. Add the sausage and steak seasoning and cook until sausage is browned. Remove from pan and drain on paper towels.
To the same pan, add the peppers and cook until tender, about 3 to 4 minutes. Add in milk, broth and sausage and bring to a boil. Reduce heat to medium-low and stir in the pasta. Cover and cook until tender, stirring occasionally (about 20 minutes). Stir in the provolone until melted and smooth.
Remove from heat and sprinkle with cheddar cheese. Cover and let stand for 5 minutes. Garnish with green onions, if desired.

Recipe Notes

You can buy a block of provolone cheese from the deli counter and grate it yourself if you can't Provolone in the regular dairy/cheese section of your grocery store. You could also use thin slices of provolone, cut into small pieces. I've also used a mozzarella/provolone shredded mix that worked great. If you can't find, don't have and/or don't want to buy white cheddar cheese, you can use regular cheddar cheese in place of it.