Featured Wisconsin Cheeses: Cheddar, Gruyere, Parmesan
Gruyere Philly Cheesesteak Mac and Cheese. I know that’s a mouthful. But there are three very good things listed in that title:
- Wisconsin Gruyere – about the best cheese on the planet if you ask me
- Philly Cheesesteak – there’s a reason they are so well known
- Mac and Cheese – the ultimate in comfort food. The ULTIMATE.
So why not make the best of all three? I did just that in this recipe developed for the 30 days, 30 ways with Macaroni & Cheese blog.
Obviously – Wisconsin Gruyere was the show stopper, but Parmesan and Cheddar added a nice little punch to the already flavorful pasta. Borrowing from the Philly Cheesesteak, I sautéed some onion, green pepper, and sliced steak, then tossed them with the cheesy pasta. For a final touch, some freshly chopped tomatoes and a pinch of salt brought this recipe full circle.
Gruyere Philly Cheesesteak Mac & Cheese
6 tablespoons butter, divided
1 medium sweet onion, chopped
1 medium green pepper, chopped
1/2 pound rib-eye or top round steak, sliced thin and diced, pan fried to desired doneness
1 large tomato, chopped
1 16-ounce box Penne Pasta
3 tablespoons flour
1 teaspoon salt
1 teaspoon garlic, minced
2 cups milk
1 1/2 cups (6 ounces) Wisconsin Gruyere Cheese, shredded
1/2 cup (2 ounces) Wisconsin Cheddar Cheese, shredded
1/4 cup (1 ounce) Wisconsin Parmesan Cheese, shredded
In medium skillet, sauté 3 tablespoons butter with onions and peppers. When onions become golden, add steak and tomatoes. Cook one to two minutes more, remove from heat. Set aside.
Cook pasta according to package directions. Drain well; set aside.
Meanwhile, melt remaining 3 tablespoons butter over medium heat in medium saucepan. Using whisk, stir in flour, salt and garlic; cook 2 to 3 minutes, stirring constantly, until mixture is lightly golden. Slowly add milk and continue stirring until mixture comes to boil. Reduce heat to low and add shredded cheeses; stir until mixture is smooth. Pour over prepared pasta.
Gently stir in prepared vegetables and meat; serve hot.
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