Cook pasta in salted water until done drain, cool and reserve.
Heat the cheese sauce over medium high heat. Season the cheese sauce w/ Worcestershire sauce and tobacco. Now mix into the cheese sauce the macaroni, swiss cheese and cheddar cheese and Philly steak meat.
Butter a full size 2-inch deep hotel pan with 2 oz of butter and pour the mac mixture form the pot into the pan.
Melt 3oz of butter in a sauté pan and add breadcrumbs then toast for 1 minute. Now spread the breadcrumbs over the top of the mac and cheese in the hotel pan. Now sprinkle the grated parmesan cheese over the top of the mac and cheese.
Pre- heat oven to 350 degrees and bake in oven uncovered for 30-40 minutes then serve.
Ingredients
2 lb Roma® cavatappi pasta, cooked
1 1/2 lb Roma® Philly beef steak, cooked
1 tsp Magellan® sea salt
1 1/2 qt Nature's Best Dairy® Cheese Sauce, (see recipe below)
1/4 cup Worcestershire sauce
1/4 cup Tabasco® Sauce
1 lb West Creek® cheese cheddar, grated
1 lb West Creek® Cheese, Swiss, grated
8 oz Roma® Italian breadcrumbs
5 oz Nature's Best Dairy® Butter, Unsalted
1 lb Roma® Cheese, Parmesan, grated
Nature's Best Dairy® Cheese Sauce
Directions
Heat heavy cream, nutmeg, mustard powder over medium heat in saucepan.
Whisk in chicken base and simmer for 5-7 minutes.
Whisk in cheese to thicken and flavor. Then remove from heat.
