• Cooking Time: 25–30
  • Servings: 8–10
  • Preparation Time: 45


*PANKO [PAHN-koh] - Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.


  • 16 oz mini penne pasta
  • 2 tbsp olive oil, divided
  • ½ cup Vidalia onion, finely chopped
  • ½ cup green bell pepper, finely chopped
  • ½ cup sliced fresh mushrooms, just caps
  • ½ lb sirloin steak, trimmed of excess fat and sliced very thinly
  • ½ tsp garlic, minced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 6 tbsp butter, divided
  • 6 oz cream cheese
  • 1 cup whole milk
  • 1 cup half and half cream
  • 2 cup shredded provolone/mozzarella cheese
  • ⅓ cup panko* bread crumbs


  • Preheat oven to 375° F.
  • Bring a large pot of lightly salted water to a boil; add pasta and cook about 6–8 minutes, until al dente.
  • Drain well.
  • Meanwhile, preheat a large skillet on medium-high heat.
  • Add the olive oil, onion, green pepper and mushrooms.
  • Sauté over medium heat about 10 minutes, stirring occasionally.
  • Slice the beef into thin bite-sized strips (Tip: for easier slicing, freeze the meat about 1 hour prior).
  • Add the sirloin, garlic, salt and pepper to the skillet.
  • Continue to cook another 5 to 7 minutes, or until the meat is browned.
  • Remove from heat and set aside momentarily while you prepare the cheese sauce.
  • In a large saucepan over medium heat, melt 4 tablespoons butter.
  • Add the cream cheese; heat and stir with a wire whisk until completely melted and smooth.
  • Add the milk and cream a little at a time.
  • Continue to whisk quickly in order to avoid lumps. Add the provolone or mozzarella.
  • Continue to whisk until thoroughly blended and smooth. Combine the cooked macaroni and beef mixture with the cheese sauce; stir well until thoroughly combined.
  • Pour into a lightly greased 9" x 13” glass-baking dish.
  • In a small bowl, mix together bread crumbs and remaining 2 tablespoons of butter, melted.
  • Sprinkle topping over macaroni mixture.
  • Bake uncovered 25 to 30 minutes, or until top is golden brown.

Author Credit: Debbie O’Donovan

© 2006-2017 BakeSpace, Inc. All Rights Reserved