Philly Cheesesteak Macaroni and Cheese

Talk about comfort food! This meal is the very epitome of comfort food. This is yet another Rachael Ray recipe -- I seem to be using her recipes a lot lately, mainly because of the quick and easy factor. This one was definitely quick and easy, and it really delivered on the flavor, too. The only thing I would do differently next time to make this taste even better is add some red hot and a couple glugs of Worcestershire sauce to the cheese sauce to bump up the flavor even more.

I will say I was surprised that Rachael's website called this "Philly cheesesteak" mac and cheese -- the original recipe doesn't even contain two of the things I immediately think of when I think of Philly cheesesteaks, green peppers and mushrooms. (I also think of Cheez Whiz when I think of traditional Philly cheesesteaks, but I wasn't willing to go that far.) The mushrooms and peppers were easy additions, though, and truly made this dish evoke those familiar steak sandwich flavors.

Andrew couldn't get enough of this -- he ate an entire bowl of it. So this was a hit with the whole family, and something I have a feeling Joe's going to request a lot in the future. He called this "the perfect man food," but I must say that I found it completely irresistible too.

Philly Cheesesteak Macaroni and Cheese
source: adapted from Rachael Ray

2 tablespoons extra virgin olive oil
2 large onions, thinly sliced
1 large green bell pepper, thinly sliced
1 6-ounce package sliced mushrooms
Salt and freshly ground black pepper
1 pound short pasta (I used rotini)
2 tablespoons butter
2 tablespoons flour
3 cups milk
3 cups shredded provolone
1 7-ounce package thinly sliced deli roast beef, roughly chopped

1. Place a large pot of salted water over high heat and bring it to a boil.

2. Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the onions to the pan and cook until tender and lightly caramelized, 8 to 10 minutes. Add green pepper and mushrooms and saute for 5 minutes. Season the vegetables with salt and freshly ground black pepper and reserve, covered with the lid or foil to keep them warm.

3. When the onions are almost ready, cook the pasta to al dente according to package directions. Once you drop the pasta into the water, place a pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and whisk in the shredded cheese. Season with salt and freshly ground black pepper and reserve.

4. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in. Add the cheese sauce and reserved vegetables to that pot and toss everything to combine. Right before serving, stir the roast beef into the pot with the cheesy pasta and heat through for about a minute.