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.
MY LATEST VIDEOS
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.
- 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
-
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.
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.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK
Recipe Source: Adapted slightly Cooking with Paula Deen, February 2017
Leave a Reply