Hello friends! How are you? I apologize for the lack of posts. Lately, when I need to eat, I NEED TO EAT. Taking pictures and dreaming up new recipes hasn't been on the agenda. I've cooked some old favorites lately, like The Best Meatloaf Ever and Our Favorite Chili (We actually make it for our Chili Cook Off each year). Football Season = Chili. It's my absolute favorite thing to make on Sundays, especially for 10 straight hours of football watching. It's a great time of year to be almost 8 months preggo :)
And we all know how much my husband LOVES this meatloaf....it's his #1 favorite homemade meal. So I had to make it last week, too.
The weather has been a little cooler (THANK GOD) and the air a little drier, and that always makes me want to prepare some heartier meals. I was browsing recipes online the other day, and saw that someone made a macaroni and cheese with roast beef in it. I thought that sounded delicious, but I knew I could kick it up a bit. Adding in mushrooms, onions, and worchestershire seemed to change this to a Philly Cheesesteak Mac N' Cheese in no time.
Now this dinner takes up a few burners.....almost all of them actually. Aside from my teapot, my stovetop was packed!
One pot for cooking mushrooms, onions, and beef. Another for the provolone cheese sauce, and one for the pasta. Whew. I used a combination of small pasta like rotini and penne, because that's what was in the pantry. Macaroni would obviously be yummy, too!
Once all the ingredients were ready, I combined everything and piled it into a casserole dish, then topped the cheesy goodness with more cheese and panko. I baked it until the top was nice and golden. The parsley was a last minute decision, since it needed a little color :)
This is a man-pleasing meal. It sounds a lot richer than normal mac n' cheese, but roast beef is relatively light....and you have veggies inside! Try it out, you're gonna love this.
I have two more yummy recipes this week to share. I promise that my fall nesting will include LOTS of cooking.
PHILLY CHEESESTEAK MAC N' CHEESE
1 box of whole wheat macaroni or penne
1 package of sliced provolone
4 cups milk
3 tbs butter
3 tbs flour
salt, pepper, and cayenne
1 tbs worchestershire sauce
1/2 pound thinly sliced roast beef
1 pint sliced baby bella mushrooms
1/2 onion, sliced
panko and parmesan for topping (optional)
In a skillet, cook the onions and mushrooms in olive oil until soft. Remove. Add in the the roast beef and worchestershire sauce and cook for one minute, until brown.
In another saucepan, melt the butter and whisk in the flour, cooking for a minute. Slowly whisk in the milk and let thicken for a couple of minutes. Add in diced provolone cheese until melted. Season with salt and pepper, and cayenne if using.
Cook pasta and combine with cheese sauce. Next, fold in the cooked onions, mushrooms, and beef. Place in a greased casserole dish and top with some panko breadcrumbs and shredded parmesan. Bake at 375 until the top in browned. About 15 minutes. Top with parlsey (optional) and serve!