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
- 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.
- Prepare penne according to package directions.
- 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.
- 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.