6 to 8ozprovolone cheesesliced and torn into pieces
chopped fresh parsley for garnish
Instructions
Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth.
Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
Garnish with chopped parsley.
Video
Notes
Brown the beef in advance and save it in the refrigerator until you’re ready to put it all together to get dinner on the table even faster the day of.Add mushrooms if you like.Thinly sliced chicken can be used instead of beef for a variation.If using ribeye, place it in the freezer for 30-40 minutes prior to slicing to get thin slices.