Batch Prep: Philly Cheesesteak Macaroni

Fuelled by Macros
Mar 5, 2024
2 min read

I’m yet to come across one person who doesn’t like this. It’s a cheeseburger. In a bowl. With pasta. That is all.

fuelled-by-macros-hakuna-frittata-recipe

Serves 10

Ingredients

500g uncooked macaroni
1kg 5% fat lean beef mince
1 small onion (50g)
200g mushrooms, diced
1 medium green pepper (120g), diced
1 beef stock pot (28g)
500ml boiling water
2tbsp tomato ketchup
2tbsp Worcestershire sauce
1tbsp cornflour
255g sliced burger cheese singles
100g grated mozarella cheese
1kg frozen peas

Method

The macaroni:

In a large pot, boil the macaroni until al dente (not completely soft), drain, return to the pot and set aside.
Meanwhile in a large non stick pan fry the lean beef mince with the onion. Allow to catch slightly on the bottom of the pan to create some rich, smoky, crunchy texture. Then add in the diced mushrooms and green pepper and continue to fry for a further 4-5 minutes.
Tip the mince mixture into the large pot with the macaroni. Stir well then pour over the stock (made with a beef stock pot and cornflour in 500ml boiling water), ketchup, Worcestershire sauce. Season well with salt and cracked black pepper and leave to simmer on an extremely low heat for around 5 minutes until some of the liquid has been absorbed.
Unwrap the burger cheese slices and add into the macaroni mix, stirring well until all melted and mixed through. Remove from the heat. Scatter the grated mozzarella cheese over the top and season again with cracked black pepper. Leave to sit for 5 minutes until the mozzarella cheese has melted. Divide between 10 portions.

The veg: If your batch is going straight in the freezer you can divide the frozen peas between each serving once fully cooled (microwaving the peas before eating will cook them through). Otherwise boil up and serve.