Cheesesteak macaroni

Hi everyone!

I pretty much made this recipe as below for the exception of I used regular cream cheese and I used thin steak pieces instead of ground beef.  

It was rich but so delicious.

You decide which method works for you. I usually adapt most recipes to our taste and actually most unless noted I do not use any sugar,butter or cheese substitutes. I do use applesauce as a substitute in baking at times though to cut back on butter.

Ps.  I felt a real cheesesteak IMO would use thin minute steak like steak and not so much ground beef.

Use what is convenient for you and if you’re watching calories go the less fat cheese recipe.



Enjoy!

8

oz uncooked large elbow macaroni (about 2 cups)

1

lb extra-lean (at least 90%) ground beef

2

cups thinly sliced yellow onions

2

medium green bell peppers, cut in thin strips

1

tablespoon Montreal steak seasoning

1

package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cubed

1/2

cup beef broth (from 32-oz carton)

2

cups shredded reduced-fat Cheddar cheese (8 oz

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook macaroni to al dente; drain as directed on package.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef, onions, bell peppers and steak seasoning over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables are tender; do not drain. Remove from heat. Stir in cream cheese until melted. Stir in hot macaroni and broth.
• 3

  Pour macaroni mixture into baking dish; top with Cheddar cheese.
• 4

  Cover with foil. Bake 20 to 25 minutes or until mixture is hot (at least 165°F in center) and Cheddar cheese is melted.