Brynja's Grain Free Kitchen

Philly Cheesesteak Mac & Cheese

Celiac.com Sponsor (A13):
I used Tinkyada pasta for this but it can be done with zucchini and a spiralizer if you're already a pro at making and slightly drying the "noodles"

1 Package of Steakums (2 if you really want it meaty)

2 bags or boxes of any short cut Tinkyada pasta

1 large onion, chopped in large chunks

3 Bell Peppers, assorted colors, roughly chopped

1/2 a jar of sliced banana peppers (find them by the pickles and olives) with the heat level of your choice

1 2lb log of Velveeta Cubed!

4.5 cups of milk

tapioca starch

butter

salt

pepper

1 pint of cherry tomatoes, halved (more if you like it!)

Break/crumbles and cook the steakums and remove to the side, in the pan cook the onions and all the peppers until just barely soft. Add to the steakums on the side. In the bottom of the pot, melt 4 tbsp of butter and add the tapioca starch to get a thick roux. Slowly add the milk and bring it all to a simmer. Slowly add the cubed Velveeta and stir until you have a smooth creamy mixture. Add salt and Pepper to your cheese sauce. Stir in the meat and veggies. Stir in the uncooked Pasta. At this point I guess you could eat it out of the pot after the pasta softens.. but ....Grease a 9x 13 deep dish casserole. Pour in your Mac & Cheese and I like to sprinkle the top with a butt ton of halved cherry tomatoes. Bake @ 350F for 30-60 minutes or until the cherry tomatoes have a nice brown on them. I like to salt the tomatoes too..because.. yes.. Kosher salt !