Philly Mushroom Cheesesteak Mac and Cheese
Ingredients
8 oz cavatappi or elbow pasta
1 lb ribeye steak, thinly sliced
1 cup mushrooms, sliced
1 onion, thinly sliced
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the Pasta: Boil pasta according to package directions. Drain and set aside.
Prepare the Steak: Heat olive oil in a skillet over medium-high heat. Add steak, season with salt and pepper, and cook until browned. Remove and set aside.
Sauté Vegetables: In the same skillet, add mushrooms and onions. Cook until soft and caramelized. Remove and set aside.
Make the Cheese Sauce: In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened. Remove from heat and stir in provolone, mozzarella, and Parmesan until melted and smooth.
Combine: Mix cooked pasta, steak, mushrooms, and onions into the cheese sauce. Transfer to a baking dish.
Bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes until bubbly and golden brown.
Serve: Garnish with chopped parsley and serve hot.
Indulge in the ultimate comfort food mash-up: creamy mac and cheese meets savory Philly cheesesteak with mushrooms! 
