We are not quite out of comfort food season and that is a very good thing because we just made the most amazing mac & cheese dish. EVER! Mac & cheese is one of Andrew’s favorite meals. And since we are all Philly cheesesteak fans, this version seemed perfect for us. I picked up all the ingredients during the week and we made the dish with Andrew this past weekend. It was an instant hit! We caught up on each of our weeks during the time we all spent on prepping, chopping, grating, and cooking. Then there was a bit of a break while the dish was in the oven, giving the boys a chance to watch some hockey and two Illinois teams fighting it out during March Madness. When the casserole was done, it was time to eat! It was a pretty awesome Sunday family dinner together.

Philly-Style Mac & Cheese (adapted from tasteofhome.com) Total Time Required: 1 hour, Prep Time: 35 minutes, Bake Time: 25 minutes, Makes: 6 servings

Ingredients:

• 2 cups uncooked elbow macaroni
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup beef broth
• 2 cups shredded provolone cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon Montreal steak seasoning
• 1/2 teaspoon onion powder
• 1 package (9 ounces) frozen Steak-umm sliced steaks
• 1/2 cup French-fried onions

Directions:

Cook the macaroni according to the package directions. Drain it and set it aside when it is done.

Cook the steak according to the package directions. Break it into small pieces when it is done and set it aside.

Meanwhile, in a large sauté pan, sauté the mushrooms, onion, and pepper in the butter until all the veggies are tender.

Stir in the flour until blended.

Gradually add in the milk and broth. Bring it all to a boil. Cook and stir for an additional 2 minutes or until the mixture has thickened.

Reduce the heat and stir in the cheeses, garlic powder, steak seasoning, and onion powder.

Preheat the oven to 350º F. Drain the macaroni and add it into the sauce mixture.

Stir in the steak.

Transfer it all to an ungreased 13×9-inch baking dish.

Sprinkle the fried onions over the top.

Bake the mac & cheese, uncovered, at 350° for 25-30 minutes or until it is bubbly. Let it sit for 5 minutes before serving.

This one’s for all of our hometown family & friends!  ~Linda

Philly-Style Mac & Cheese (adapted from tasteofhome.com) Total Time Required: 1 hour, Prep Time: 35 minutes, Bake Time: 25 minutes, Makes: 6 servings

Ingredients:

• 2 cups uncooked elbow macaroni
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup beef broth
• 2 cups shredded provolone cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon Montreal steak seasoning
• 1/2 teaspoon onion powder
• 1 package (9 ounces) frozen Steak-umm sliced steaks
• 1/2 cup French-fried onions

Directions:

Cook the macaroni according to the package directions. Drain it and set it aside when it is done. Cook the steak according to the package directions. Break it into small pieces when it is done and set it aside.

Meanwhile, in a large sauté pan, sauté the mushrooms, onion, and pepper in the butter until all the veggies are tender. Stir in the flour until blended. Gradually add in the milk and broth. Bring it all to a boil. Cook and stir for an additional 2 minutes or until the mixture has thickened. Reduce the heat and stir in the cheeses, garlic powder, steak seasoning, and onion powder.

Preheat the oven to 350º F. Drain the macaroni and add it into the sauce mixture. Stir in the steak. Transfer it all to an ungreased 13×9-inch baking dish. Sprinkle the fried onions over the top. Bake the mac & cheese, uncovered, at 350° for 25-30 minutes or until it is bubbly. Let it sit for 5 minutes before serving.