Ingredients

The following ingredients have 8 Servings
  • 1/4 cup unsalted butter (4 tablespoons)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 1/2 cups + 2 tablespoons whole milk (divided)
  • 8 ounces dried elbow pasta
  • 1 pound thick cut deli roast beef (chopped)
  • 12 ounces provolone cheese (shredded (divided))
  • 4 ounces Parmesan cheese (shredded)
  • 2 tablespoons all-purpose flour
  • 12 ounce jar roasted red peppers (drained and chopped)
  • 1/2 cup chopped peperoncini (or sliced banana peppers)
  • caramelized onions
  • fresh parsley (chopped (garnish))

Instruction

  • In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
  • Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
  • Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
  • Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
  • Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
  • Preheat oven to broil (broil-high).
  • Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
  • Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
  • Serve and enjoy!