I don’t have much to report this evening, but realized there was a recipe I tried out a few weeks ago & never shared, so why not tonight?
This recipe for Philly Cheese Steak Mac ‘n’ Cheese was inspired by a recipe I found in Rachael Ray’s Big Orange Book. While the original recipe called for a homemade cheese sauce (which I’m sure would’ve been delicious) I simply used shredded cheese to cut back on the fat/calorie count a bit.
Philly Cheese Steak Mac ‘n’ Cheese
- 1 box of pasta of your choice
- Shredded cheese of your choice (about 1.5-2 cups)
- 3/4 lb. deli roast beef, chopped
- 1 red or yellow onion, chopped
- Preheat broiler.
- Cook pasta according to package directions.
- While the pasta is cooking, heat roast beef & chopped onion in a skillet for about 5 minutes.
- Combine pasta, roast beef, onion, & a generous handful (do you like my exact measurements?) of shredded cheese.
- Transfer mixture into a baking dish prepared with cooking spray, & top with extra cheese. Broil for 5 minutes, until cheese is bubbly & starts to brown.
This meal definitely comes together in 30 minutes, which is always Rachael Ray’s claim that never seems to be a reality for me. By cutting out a few of her steps, I was able to save time & make the dish just a tiny bit healthier (I’m by no means touting this as a healthy dish, though!).
Do you have any “specialty” mac ‘n’ cheese recipes? What do you think some good mix-ins might be?