Philly Cheesesteak Mac and Cheese

Ingredients

• 1 pound cellentani pasta
• 2 Tablespoons olive oil
• 1 pound shaved steak
• 4 Tablespoons butter (divided)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon cayenne (optional)
• 1 green pepper (diced)
• 1 yellow onions (diced)
• 12 ounces bella mushrooms (sliced)
• 3 cloves garlic clove (minced)
• 2 Tablespoons flour
• 5 cups whole milk
• 16 ounces mozzarella & provolone cheese mix (shredded)
• 7 ounces Havarti cheese (shredded)
• 1 cup panko bread crumbs

Instructions

1. 1

   Boil salted water to cook pasta to al dente. Drain and set aside.

2. 2

   Over medium-high heat add 2 Tablespoons olive oil, shaved steak, salt, pepper, paprika, and cayenne. Allow the steak to caramelize slightly and cook through. Remove from Dutch oven and set aside.

3. 3

   Add 2 Tablespoons butter, diced peppers, onions, and mushrooms to Dutch oven. Sauté for 10 minutes. Add garlic. Sauté 1 minute more.

4. 4

   Add the flour and stir, cooking for 1 minute until all liquid has been absorbed by the flour.

5. 5

   Pour the milk into the dutch oven in thirds. Stir well between each addition and allow the full amount to come up to a simmer over medium heat, stirring occasionally. Add the cheese and stir again until fully melted.

6. 6

   Add the pasta and steak back to the Dutch oven. Stir to combine. Remove from heat.

7. 7

   Melt the remaining butter and mix with breadcrumbs until all are saturated. Sprinkle breadcrumbs over the top of the mac and cheese. Transfer to a 400F oven for 10 minutes until crumbs become golden brown.