Philly Cheesesteak Mac'n'Cheese

Philly Cheesesteak Mac'n'Cheese

Get this:

• 1 lb of elbow macaroni
• 1 lb ground beef
• 2 tbsp butter
• 1 small diced onion
• 1 small diced green bell pepper
• 8 oz minced brown mushroom
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 cups of beef broth
• 8 oz chopped provolone cheese slices
• 1/4 shredded mozzarella cheese

Do this:

1. Cook the elbow macaroni and drain the pasta water but don't rinse.
2. Add the ground beef into a skillet and cook until it's browned and a crust has formed until breaking and stirring.
3. Stir the beef until that brown crust is formed on about half the beef.
4. Remove the beef and add the butter, onions, peppers, and mushrooms.
5. Let the veggies get golden brown for a minute or 2 before stirring, repeat the browning for another minute or 2 before stirring again.
6. Add the beef again.
7. In a separate cup, mix the beef broth and cornstarch.
8. Add the beefy cornstarch, ketchup, Worcestershire sauce, salt, and pepper into the pan.
9. Cook until the mixture is slightly liquidy for about 3-5 minutes
10. Add the macaroni to the mixture and mix gently
11. Turn off the heat and add the provolone cheese.
12. Top it off with mozzarella cheese and serve.