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Philly-Style Mac and Cheese

 Philly-Style Mac and Cheese
My son loves macaroni and cheese, and I’m always looking for ways to sneak in some veggies. This version is a huge hit! —Jennifer Berry, Lexington, Ohio
6 ServingsPrep: 30 min. Bake: 25 min.


  • 2 cups uncooked elbow macaroni
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup beef broth
  • 2 cups (8 ounces) shredded provolone cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Montreal steak seasoning
  • 1/2 teaspoon onion powder
  • 1 package (10-1/2 ounces) frozen Steak-umm sliced steaks, browned
  • 1/2 cup French-fried onions


  • Cook macaroni according to package directions.
  • Meanwhile, in a large skillet, saute the mushrooms, onion and green
  • pepper in butter until tender. Stir in flour until blended;
  • gradually add milk and broth. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Reduce heat. Stir in the cheeses, garlic
  • powder, steak seasoning and onion powder.
  • Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an

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Philly-Style Mac and Cheese (continued)

Directions (continued)

  • ungreased 13-in. x 9-in. baking dish; sprinkle fried onions over
  • top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
  • Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 635 calories, 41 g fat (22 g saturated fat), 106 mg cholesterol, 921 mg sodium, 33 g carbohydrate, 2 g fiber, 34 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now