Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
We’re big cheesesteak fans here. Sometimes we use real steak and sometimes we use frozen “minute” steaks. I wanted to bring a smile to my oldest son’s face by combining two of his most favorite foods – cheesesteak and macaroni and cheese. It was a super easy dish to prepare. He loved it and asks for it often now. Here’s how I made it.
- 1 lb pasta (I used bow ties)
- 6 beef boullion cubes
- 8 oz Velveeta
- 8 oz shredded sharp yellow cheddar
- 1/4 cup milk
- 10 frozen “minute” steaks (I used Steak-Umms)
- 1 tsp onion powder
- 1 tsp garlic powder
Bring water to a boil according to instructions on pasta package.
Add boullion cubes and pasta to the water.
Cook pasta until done.
While the pasta is cooking, cut the minute steaks into strips with kitchen scissors and place into large skillet.
Cook the minute steaks until ready, stirring frequently.
Drain the pasta and return it to the pot.
Add the milk, Velveeta, shredded cheddar, onion powder and garlic powder.
Cook over low heat until cheese is melted, stirring frequently.