Philly Mac-And-Cheese Steak
Ingredients
- 4 teaspoons olive oil, divided
- 1 cup sliced mushrooms
- 1 cup thinly sliced onion (from 1 onion)
- ¾ cup sliced red bell pepper (from 1 pepper)
- ¾ cup sliced green bell pepper (from 1 pepper)
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dry mustard
- 4 ounces processed cheese (such as Velveeta)
- 8 ounces cavatappi or elbow pasta, prepared according to package directions
- 12 ounces chopped deli roast beef
- 8 ounces sharp provolone cheese, shredded (about 2 cups), divided
- ⅓ cup panko (Japanese-style bread crumbs)
- Chopped fresh flat-leaf parsley (optional)
Instructions
- Preheat oven to 375°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add mushrooms, onion, and bell peppers; cook, stirring constantly, until veggies begin to soften, about 3 minutes. Add garlic powder, salt, and pepper; cook, stirring often, 2 minutes.
- Add butter to veggie mixture; cook until butter is melted. Sprinkle in flour; cook, stirring constantly, 1 to 2 minutes. Whisk in milk, Worcestershire, and dry mustard until smooth.
- Reduce heat to medium-low, and stir in Velveeta until smooth. Remove from heat, and stir in cooked pasta, roast beef, and 1 1/4 cups provolone until combined.
- Pour mixture into an 11- x 7-inch baking dish lightly coated with cooking spray; top with remaining 3/4 cup cheese. Stir together panko and remaining 1 teaspoon oil in a small bowl. Sprinkle breadcrumb mixture evenly over pasta mixture, and bake in preheated oven until golden and bubbly, 20 to 25 minutes. Sprinkle with parsley, if desired.
