Mac and Cheese Steak Pasta – Recipe

This looks delicious. Maybe not for those looking at calorie counts.
Mac and Cheese Steak Pasta

Mac and Cheese Steak Pasta
Servings: 8
1 box pipette
2 teaspoons butter, unsalted
1 cup panko breadcrumbs
1 tablespoon garlic powder
2 tablespoons low-sodium vegetable broth
1 cup yellow onion, sliced
3 cups green peppers, sliced
1 ½ cup button mushrooms, sliced
6 ounces lean steak, bottom round or top sirloin, ½” diced
1 ½ cup non-fat evaporated milk
1 cup provolone cheese, shredded
1 ½ cups mild cheddar cheese, shredded
1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In a medium sized skillet, heat butter over medium heat; once butter is melted add panko breadcrumbs and mix together stirring until golden brown
3. Remove from heat and add garlic powder
4. In a large skillet heat broth over medium heat and sauté onions, peppers and mushrooms until onions are translucent and slightly caramelized, about 10 minutes; season to taste with salt and pepper
5. Add beef and cook until heated through
6. In a large saucepan whisk evaporated milk and both cheeses over medium heat; continue whisking until cheese is melted and mixture is thick
7. Season to taste with salt and pepper; add pasta into cheese mixture
8. Stir in onions, peppers and beef, coating with cheese mixture, stirring until evenly combined
9. Top with toasted breadcrumbs
Photo Credit: Lou Manna
Calories: 458.7 Fat: 13.8g Total Carb: 59g Protein: 26.5g

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