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Philly Cheesesteak Macaroni

Philly Cheesesteak Macaroni

It’s been a pretty long while since I made you macaroni and cheese.  So long in fact that I was afraid my kids might riot. So I decided that if I was gonna do it then I was gonna DO IT. And this dish right here is how to do macaroni and cheese up right.

Putting steak in the macaroni and cheese was kind of like an epiphany (I love that word!!!) .

I got a box of super fun cheese in the mail from Cabot Creamery, not for any particular reason but just because I love them, I said so, and they are nice to me. I’m a regular Cabot customer – it’s pretty much all I buy  (in case you’re wondering this is not a sponsored post in any way, it’s just a brand I can really truly get behind) – but in the box was one I hadn’t tried: Horseradish Cheddar.

I had to hide it from Chad. I literally put it underneath the celery in the back of the fridge. That’s where I hide all the good stuff.

Philly Cheesesteak Macaroni

One of the restaurants I used to work in served prime rib on Friday and Saturday nights and always with the steaks there was a side of creamy horseradish sauce. I loved that stuff. So horseradish cheese seemed like it would be exactly perfect with a beefed up macaroni.

It was.

I used half sharp cheddar and half horseradish cheddar so that the flavor was there but it was still mac ‘n’ cheesy. And no worries!!! I also tried this out without the horseradish cheese and it’s still delicious, just in case you can’t get your hands on this spunky flavored cheese.

Philly Cheesesteak Macaroni

4.0 from 1 reviews
Philly Cheesesteak Macaroni
 
Prep time
Cook time
Total time
 
Cheesy delicious baked macaroni loaded with steak, caramelized onions, and a hint of horseradish flavor
Author:
Serves: 6 - 8
Ingredients
  • 1 pound stew beef, fat trimmed, cut into bite size pieces
  • ½ teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 (12 ounce) box of elbow pasta
  • ½ tablespoon butter
  • 2 teaspoons olive oil
  • ½ cup onion, diced
  • pinch of salt
  • 1½ cups cold milk
  • 1½ tablespoons cornstarch
  • 2 tablespoons butter
  • 1 cup horseradish cheddar
  • 1 cup sharp white cheddar cheese, shredded
  • ½ cup sharp white cheddar to top the macaroni
  • 1 teaspoon olive oil
  • 1 tablespoon breadcrumbs
Instructions
  1. Place the beef in a medium bowl and sprinkle it with the salt and pepper. Pour the Worcestershire sauce over it, toss to coat, and cover, and refrigerate for at least 30 minutes. You can do this ahead of time.
  2. Prepare the pasta according to package instructions. Drain, place it back in the pot, and set aside.
  3. Preheat the oven to 375 and lightly grease a 9" pie plate or medium casserole dish.
  4. In a small skillet heat the ½ tablespoon butter and 2 teaspoons oil. Add the onion and sprinkle with the pinch of salt. Cook over medium heat for about 8 minutes, until the onions are soft and a pretty caramel color. When the onions are cooked add them to the pasta and place the skillet back on the heat.
  5. While the onions cook, in a medium saucepan, stir together the cold milk and cornstarch. Bring it to a simmer, remove it from the heat, stir in the butter and let it melt, and then stir in the cheese. Pour the cheese over the pasta and onions and stir to combine.
  6. Add the steak to the skillet you cooked the onions in. It should be hot enough to quickly brown/ sear the beef on all sides. Brown the meat (about 4 minutes) and then add it to the pasta, onions, and cheese.
  7. Stir everything to combine it, scrape the mixture into the prepared baking dish, and top with the additional ½ cup cheese.
  8. Mix the breadcrumbs with the oil and then sprinkle over the top. Bake for 25-30 minutes. The cheese on top will bubble and the breadcrumbs will be toasty and golden brown.
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Saturday Night Fever

Philly Steak and Grilled Cheese - Sugar Dish Me

Tuesday 4th of February 2014

[…] truly use and buy and then add to everything I cook). You might remember these same flavors from my Philly Cheesesteak Macaroni. Horseradish and steak are a fabulous pair – if you have ever ordered prime rib at a […]

Menu Plan Monday #77 | Pa-BLAM!

Monday 13th of January 2014

[…] Philly Cheesesteak Mac and Cheese […]

Sylvia

Wednesday 23rd of October 2013

I love horseradish and I'm sure horseradish cheese would be out of this world... Is this cheese something that is sold only East of the Mississippi River?? Does this "Cabot" company have an email address? Just wondering I'm going to have to try this recipe

Heather

Wednesday 23rd of October 2013

Hey! I'm not super sure about their distribution but you can get them pretty easily on twitter ( @CabotCoop ) and their website is here: http://www.cabotcheese.coop/ It's a co-op which I love and their product is STELLAR. They are still small enough that their customer service is really great so I think if you contact them they will have a solution for you! :) Have a great day Sylvia!

Ameena

Tuesday 22nd of October 2013

I haven't made mac n cheese in forever....what a cool idea.

Horseradish cheese...I am intrigued!

Heather

Tuesday 22nd of October 2013

I sort of thought the horseradish cheese would only be good on crackers but it was excellent in mac 'n' cheese! Cabot is (kind of) local for you now since you're in NYC!

Tina @ Tina's Chic Corner

Sunday 20th of October 2013

Coming over from Sat Night Fever...love love love Cabot cheese. Is it bad that I'm kinda a name brand snob when it comes to cheese? Love mac and cheese and this is an awesome version of it. So ooey gooey cheesy. :)

Heather

Sunday 20th of October 2013

Heyyy! I totally featured your donuts last week! DELICIOUS! I am a cheese snob, too. You really can taste the difference!!! Thanks for sharing with us at Saturday Night Fever Tina!!!