Philly Beef Macaroni & Cheese
Philly Beef Macaroni & Cheese
Directions
- Cook pasta in salted water until done drain, cool and reserve.
- Heat the cheese sauce over medium high heat. Season the cheese sauce w/ Worcestershire sauce and tobacco. Now mix into the cheese sauce the macaroni, swiss cheese and cheddar cheese and Philly steak meat.
- Butter a full size 2-inch deep hotel pan with 2 oz of butter and pour the mac mixture form the pot into the pan.
- Melt 3oz of butter in a sauté pan and add breadcrumbs then toast for 1 minute. Now spread the breadcrumbs over the top of the mac and cheese in the hotel pan. Now sprinkle the grated parmesan cheese over the top of the mac and cheese.
- Pre- heat oven to 350 degrees and bake in oven uncovered for 30-40 minutes then serve.
Ingredients
- 2 lb Roma® cavatappi pasta, cooked
- 1 1/2 lb Roma® Philly beef steak, cooked
- 1 tsp Magellan® sea salt
- 1 1/2 qt Nature's Best Dairy® Cheese Sauce, (see recipe below)
- 1/4 cup Worcestershire sauce
- 1/4 cup Tabasco® Sauce
- 1 lb West Creek® cheese cheddar, grated
- 1 lb West Creek® Cheese, Swiss, grated
- 8 oz Roma® Italian breadcrumbs
- 5 oz Nature's Best Dairy® Butter, Unsalted
- 1 lb Roma® Cheese, Parmesan, grated
Nature's Best Dairy® Cheese Sauce
Directions
- Heat heavy cream, nutmeg, mustard powder over medium heat in saucepan.
- Whisk in chicken base and simmer for 5-7 minutes.
- Whisk in cheese to thicken and flavor. Then remove from heat.
Ingredients
- 2 qt Nature's Best Dairy® Cream, Heavy
- 3 tbsp West Creek® Base, Chicken
- 4 bay leaves
- 1 tsp nutmeg, ground
- 1 tbsp dry mustard, powder
- 10 oz Contigo® Cheese, Pepper Jack, grated
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
