Cheese Steak Mac & Cheese

Yum, Yum, Yum. Nothing like a stick to your ribs meal.

This dish is kid tested and man approved kinda dinner.

I served this with an Italian salad and crusty bread.

Cheese Steak Mac & Cheese

1 box of cavatappi pasta

2 tablespoons of olive oil

2 large onions, thinly sliced

2 garlic cloves, minced

salt and pepper

3 tablespoons of butter

3 tablespoons of all purpose flour

3 cups of milk

2 cups of shredded provolone cheese

1 cup of cheddar cheese

1/2 cup of beef stock

3/4 pound thinly sliced deli roast beef, chopped

1/4 cup of fresh parsley

Cook pasta in a large stock pot. Salt the water. Cook until

al dente. Drain and place back in pot.

At the same time the pasta is cooking. Heat the olive oil

in a large skillet, cook the onions, add salt and pepper and

cook about 12 to 15 min. Add the garlic.

While the onions are caramelizing, melt the butter in a

medium pot over medium heat. Sprinkle the flour over the

melted butter and cook mixture for about 1 minute. stirring

constantly. Whisk the milk into the flour/butter mixture

slowly and bring up to a bubble to thicken, about 5 minutes.

Remove the pot from the heat and stir in 1 1/2 cups of

provolone cheese, then season with salt and pepper and

reserve.

Preheat broiler.

To the skillet with the onions, add the beef stock and roast

beef. Stir over medium heat just to warm through.

Add the cheese sauce and onion-roastbeef mixture to the pot

with the drained pasta and toss everything to combine. Pour

the pasta mixture into a 9 by 13 baking and top with cheddar

and provolone cheeses. Place under broiler for 2 to 3 min.

Garnish with parsley. Adapted from RR.