Mac and Cheese Steak Pasta

Mac and Cheese Steak Pasta

We’d like to think this is how Philly would do mac and cheese.

Servings: 8


1 box pipette

2 teaspoons butter, unsalted

1 cup panko breadcrumbs

1 tablespoon garlic powder

2 tablespoons low-sodium vegetable broth

1 cup yellow onion, sliced

3 cups green peppers, sliced

1 ½ cup button mushrooms, sliced

6 ounces lean steak, bottom round or top sirloin, ½” diced

1 ½ cup non-fat evaporated milk

1 cup provolone cheese, shredded

1 ½ cups mild cheddar cheese, shredded


1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain

2. In a medium sized skillet, heat butter over medium heat; once butter is melted add panko breadcrumbs and mix together stirring until golden brown

3. Remove from heat and add garlic powder

4. In a large skillet heat broth over medium heat and sauté onions, peppers and mushrooms until onions are translucent and slightly caramelized, about 10 minutes; season to taste with salt and pepper

5. Add beef and cook until heated through

6. In a large saucepan whisk evaporated milk and both cheeses over medium heat; continue whisking until cheese is melted and mixture is thick

7. Season to taste with salt and pepper; add pasta into cheese mixture

8. Stir in onions, peppers and beef, coating with cheese mixture, stirring until evenly combined

9. Top with toasted breadcrumbs

Photo Credit: Lou Manna

Calories: 458.7 Fat: 13.8g Total Carb: 59g Protein: 26.5g

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