Philly Mac and Cheese

 Ingredients:

• 1 lb Rib Eye Steak, thinly sliced
• 1 tbsp Olive Oil
• 1 lb Cellentani Pasta (or pasta of your choice)
• 1 large Onion, diced
• 1 large Green Bell Pepper, diced
• 5 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 2 cups Whole Milk
• 1/2 lb Cream Cheese
• 1/2 lb Provolone Cheese
• 2 tsp Dijon Mustard
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/4 tsp Freshly Grated Nutmeg
• 1/4 tsp Cayenne Pepper (optional)
• Kosher Salt
• Ground Black Pepper

For Toasted Panko:

• 1 tbsp Unsalted Butter
• 1/2 cup Panko
• 1/8 tsp Garlic Powder
• Kosher Salt
• Ground Black Pepper

Instructions:

1. Toasted Panko:

   • In a pan over medium heat, melt the unsalted butter.
   • Add the panko and garlic powder, stirring until golden brown (3-5 minutes).
   • Season with salt and pepper to taste. Set aside.

2. Philly Mac and Cheese:

   • Cook the pasta until al dente according to package instructions.
   • In a separate pan over high heat, sear the steak slices for about a minute until lightly browned. Season with salt and pepper, then transfer to a bowl.
   • In a large pot, melt the unsalted butter over medium heat.
   • Add diced onion and bell pepper, cooking until onions are translucent (1-2 minutes).
   • Stir in all-purpose flour, garlic powder, onion powder, cayenne pepper (if using), and grated nutmeg, continuously stirring until the flour becomes fragrant (3-4 minutes).
   • Slowly pour in the milk while stirring continuously.
   • Bring the mixture to a simmer, then add Dijon mustard, cream cheese, and provolone cheese, stirring until the cheese has melted and the sauce is smooth.
   • Mix in the cooked pasta and seared steak slices, adjusting seasoning as needed with salt and pepper.

3. To Serve:

   • Top the Philly Mac and Cheese with the toasted panko mixture and serve hot!