Philly Mac & Cheese Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the pasta. Cook until just shy of al dente (check package instructions; about 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside. Do not rinse.

Brown beef and soften vegetables

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil. Add the sliced onions and bell peppers and sauté 3-4 minutes until they begin to soften. Push veggies to the side and add ground beef to the pan. Break beef into pieces and cook, stirring, until no longer pink, about 5-6 minutes.

Stir in 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt. Cook another 1-2 minutes to let flavors combine and any excess moisture reduce. Taste and adjust seasoning. Remove from heat and keep warm.

Make roux

In a medium saucepan over medium heat melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1-2 minutes until the mixture bubbles and is slightly golden (this cooks out the raw flour taste).

Add milk and thicken

Gradually whisk in 1 1/2 cups whole milk until smooth. Continue to cook, whisking frequently, until mixture thickens and coats the back of a spoon, about 4-6 minutes. If sauce becomes too thick, add up to 1/4 cup of the reserved pasta water to loosen.

Finish cheese sauce

Lower heat to low. Add 2 ounces softened cream cheese and whisk until melted and smooth. Stir in 1 cup shredded sharp cheddar, 1/2 cup shredded provolone, and 2 tablespoons grated Parmesan a handful at a time, stirring until fully melted and smooth between additions. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Taste and adjust seasoning.

If sauce is slightly too thick, whisk in 1-2 tablespoons reserved pasta water to reach a creamy consistency suitable for tossing with pasta.

Combine pasta, beef, and sauce

Return drained pasta to the large pot or place in a mixing bowl. Stir in the warm seasoned beef and vegetables. Pour the cheese sauce over the pasta-beef mixture and fold gently until everything is evenly coated. If mixture seems dry, add up to remaining reserved pasta water, 1 tablespoon at a time.

Optional bake for topping

Preheat oven to 375°F (190°C) if using the breadcrumb topping. Transfer combined mac & cheese to a small baking dish (about 8x8-inch or equivalent). Sprinkle the extra 1/4 cup shredded provolone/cheddar evenly over the top. Mix 1/4 cup breadcrumbs with 1 teaspoon melted butter and sprinkle over cheese. Bake uncovered 12-15 minutes until cheese is bubbly and crumbs are golden. For a quicker stovetop finish, simply sprinkle the extra cheese on top of the hot pasta and cover for 2-3 minutes to melt.

Spoon Philly Mac & Cheese onto plates or bowls. Garnish with 1 teaspoon chopped fresh parsley. Serve hot.