Gruyere Philly Cheesesteak Mac & Cheese

I know, that’s a mouthful.

Gruyere Philly Cheesesteak Mac and Cheese.


Three very good things are listed in that title: 

  • Wisconsin Gruyere – about the best cheese on the planet if you ask me;
  • Philly Cheesesteak – there’s a reason they are so well known;
  • Mac and Cheese – the ultimate in comfort food.  The ULTIMATE.

So why not make the best of all three?


I developed this recipe for The Wisconsin Milk Marketing Board who is celebrating 30 days 30 Ways with Macaroni & Cheese.  Obviously – Wisconsin Gruyere was the show stopper, but parmesan and cheddar added a nice little punch to the already flavorful pasta.  Borrowing from the Philly Cheesesteak, I sautéed some onion, green pepper, and sliced steak, then tossed them with the cheesy pasta.  For a final touch, some freshly chopped tomatoes and a pinch of salt brought this recipe full circle. 

Meaty, cheesy, starchy, comfort.

Now, I know you’re planning on running out and making this right away, but do give the other 30 Mac & Cheese options a shot.  Every one of the recipes in the round up are based on a classic dish – be it lasagna, tacos, chili – you name it!  I love seeing my own recipe featured there – so exciting!


Gruyere Philly Cheesesteak Mac & Cheese

makes 6 large or 8 small servings


  • 3 tablespoons butter
  • 1 medium sweet onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 pound sliced steak, cooked and chopped
  • 1 large tomato, chopped
  • 1 – 16 ounce box Penne Pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon wet minced garlic
  • 2 cups milk
  • 1 1/2 cups shredded Wisconsin Gruyere cheese, shredded
  • 1/2 cup shredded Wisconsin Cheddar cheese, shredded
  • 1/4 cup shredded Wisconsin Parmesan cheese, shredded
  • salt, to taste


  1. In a medium skillet or pan, sauté butter with onions, peppers and steak.  When onions become golden, add tomatoes.  Cook one minute, remove from heat.  Set aside.
  2. Prepare penne according to package directions.
  3. While pasta is cooking,  melt butter over medium heat in a  skillet. Using whisk, stir in flour, salt and garlic; cook 2 to 3 minutes, stirring constantly, until mixture is lightly golden.  Add milk and continue to stir thoroughly, until mixture comes to a boil. Reduce heat to low and add shredded cheeses; stir until mixture s smooth.  Pour over prepared pasta.
  4. Gently stir in prepared vegetables and meat; serve hot.  Season with salt as desired.


This post was sponsored by The Wisconsin Milk Marketing Board.  All thoughts and opinions are my own.

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