Philly Cheesesteak Mac and Cheese is an easy dinner the family will love. Baked macaroni with peppers, onions, and steak covered in cheesy cheddar goodness.
You know this is the site for out-of-this-world Philly Cheesesteak Recipes, but this cheesy, easy pasta is a game-changing side for parties or whenever you get a Philly Cheesesteak craving. Philly Cheesesteak Mac and Cheese is a quick weeknight dinner, made in just about the same time as the original. If you like this tasty Philly pasta, be sure to try out Philly Hamburger Helper too!
You could make Philly Cheesesteak Mac and Cheese completely on the stovetop, but baking it gives it that extra melty goodness. Plus those browned, slightly crispy edges from the shredded cheddar topping just can’t be beat! You could also make this dish ahead of time and pop it in the oven 30 minutes before you serve it to finish it off.
Philly Cheesesteak Mac and Cheese is a great dish to make for potlucks, especially as a side dish. This hearty, cheesy pasta dish makes 12 servings so there is plenty to go around. It’s made with already cooked steak to make this dish even easier. You could grill the Ribeye Steak the same day or use leftovers from a weekend BBQ for an easy Monday night dinner.
This Philly Cheesesteak Mac and Cheese makes a delicious, family-friendly dinner with plenty of leftovers for lunch during the week. Serve this Philly Mac with a kid-approved veggie like Roasted Broccoli or Sautéed Green Beans to balance out the rich, cheesy goodness. For a heartier dinner, serve with another Philly favorite, Philly Cheesesteak Meatloaf.
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Frequently Asked Questions About Philly Cheesesteak Mac and Cheese
If you add the egg while the milk mixture is still hot it will cook the egg, so you have to let it cool a bit before adding it in. Then whisk the egg in so that it will fully combine with a nice, smooth texture.
You want the steak to be fully cooked because it will brown nicely in the pan, also any excess liquid will be cooked out of it rather than seeping into the mac and cheese, changing the consistency.
How to Make Philly Cheesesteak Mac and Cheese
- Prep: Preheat the oven and shred the cheeses. Set aside 2 cups of cheddar for topping.
- Pasta: Cook the pasta and let it sit in in the water for 10 minutes, then drain and rinse.
- Veggies: Grab a large skillet and cook green bell pepper and onion in 2 tablespoons of butter until translucent. Then add in the chopped, cooked steak.
- Sauce: Add remaining 8 tablespoons of butter, flour, mustard, cayenne, and paprika to the skillet. Whisk and cook for 15 seconds, then add the milk slowly while whisking. Add salt and pepper, and cook for 5 more minutes. Turn off heat and remove 1 cup of the mixture to cool. Whisk egg into the cooled mixture, turn the heat back on, and slowly whisk it into the rest of the sauce.
- Cheese: Whisk in the Velveeta and 1 cup of cheddar, followed by the rinsed macaroni. Pour the Macaroni and Cheese into your baking dish and top with remaining cheddar cheese.
- Bake: Bake for 30 minutes, uncovered.
Tips for Philly Cheesesteak Mac and Cheese
- Cheese: When making homemade Mac and Cheese sauce, use a blend of creamy cheeses like Velveeta or American Cheese, along with freshly grated cheese. Packaged shredded cheese has an anti-caking coating on it which can make your sauce grainy.
- Egg: Be sure to cool 1 cup of milk mixture before adding the egg, but still make sure the milk is slightly warm. Adding the cold egg to warm milk (but not hot!) first is called tempering and keeps the egg from scrambling.
- Milk: It seems like a lot of milk in the cheese sauce, but with the flour mixture and cheese, plus the properly rinsed pasta, it will thicken while it bakes.
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Variations on Philly Cheesesteak Mac and Cheese
- Cheese: You can swap the Velveeta cheese for American cheese slices, chopped into pieces. Other cheeses to try are provolone, mozzarella, or Monterey Jack. Serve with Cheez-Wiz for an authentic Philly topping!
- Pasta: Try any small pasta noodles like small shells, penne, rigatoni, ditalini, or fusilli pasta. You don’t want to use pasta shells that are too small or they will get mushy as they bake. You could also use spaghetti for a Baked Philly Cheesesteak Spaghetti.
- Veggies: Add more veggies like shredded carrots, red bell peppers, diced zucchini, spinach, peas, corn, or chopped broccoli or cauliflower florets.
- Meat: Instead of cooked steak, you can add ground beef, ground turkey, or ground chicken crumbles. Cook the ground meat first and drain before adding. Take it to the next level with chopped, cooked bacon!
Slow Cooker Philly Cheesesteak Mac and Cheese
- Prep: Use 4 cups whole milk and 1 can evaporated milk. In a 6-quart slow cooker, whisk egg, milks, flour, and seasonings until combined and smooth. Stir in uncooked pasta, steak, butter, bell peppers, onions, and cheeses, reserving 2 cups cheddar.
- Cook: Cover with lid and cook on low for 3-4 hours, until pasta is tender. When pasta is done, top with remaining cheddar cheese. Cover with lid again and cook on high until cheese is melted.
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How to Store Philly Cheesesteak Mac and Cheese
- Serve: Philly Cheesesteak Mac and Cheese can be kept at room temperature for up to 2 hours before it needs to be stored.
- Store: Cool Philly Cheesesteak Mac and Cheese, place in an airtight container, and refrigerate for up to 4 days.
- Freeze: Once cooled, freeze Philly Cheesesteak Mac and Cheese in a sealed container for up 3 months. Thaw overnight before reheating in the oven. You can also freeze in a baking pan, covered tightly with plastic wrap and aluminum foil.
- 1 pound elbow macaroni
- 10 tablespoons unsalted butter , divided
- 1 green bell pepper , chopped finely
- 1/2 yellow onion , chopped finely
- 2 cups cooked steak , chopped finely
- 1/2 cup flour
- 2 teaspoons ground mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups whole milk , (2% okay too)
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large egg
- 8 ounces Velveeta Cheese
- 12 ounces medium cheddar , divided
- Preheat the oven to 350 degrees.
- Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
- Cook the pasta, then let it sit in the water an extra 10 minutes before draining and rinsing gently. This will help it avoid soaking up the cheese sauce.
- Add 2 tablespoons unsalted butter, green bell pepper, and onion to a large skillet on medium high heat.
- Cook for 4-5 minutes or until translucent, then add in the chopped cooked steak.
- Add in remaining 8 tablespoons unsalted butter, flour, mustard, cayenne, and paprika and whisk together until fully combined. Cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined.
- Add in the salt and pepper and cook for an additional 5 minutes. Turn off the heat.
- Remove 1 cup of the milk mixture and transfer to a larger glass measuring cup or bowl. Let cool for 3-5 minutes in the refrigerator.
- Add the egg to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
- Add in the Velveeta and 1 cup of the sharp cheddar and whisk until combined.
- Add the rinsed macaroni and stir into cheese sauce.
- Pour into a 9×13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
- Bake for 30 minutes, uncovered.