Philly Mac-And-Cheese Steak

• 4 teaspoons olive oil, divided
• 1 cup sliced mushrooms
• 1 cup thinly sliced onion (from 1 onion)
• 3/4 cup sliced red bell pepper (from 1 pepper)
• 3/4 cup sliced green bell pepper (from 1 pepper)
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• 4 ounces processed cheese (such as Velveeta)
• 8 ounces cavatappi or elbow pasta, prepared according to package directions
• 12 ounces chopped deli roast beef
• 8 ounces sharp provolone cheese, shredded (about 2 cups), divided
• 1/3 cup panko (Japanese-style bread crumbs)
• Chopped fresh flat-leaf parsley (optional)

1. Preheat oven to 375u0b0F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add mushrooms, onion, and bell peppers; cook, stirring constantly, until veggies begin to soften, about 3 minutes. Add garlic powder, salt, and pepper; cook, stirring often, 2 minutes.
2. Reduce heat to medium-low, and stir in Velveeta until smooth. Remove from heat, and stir in cooked pasta, roast beef, and 1 1/4 cups provolone until combined.

olive oil, mushrooms, onion, red bell pepper, green bell pepper, garlic, kosher salt, black pepper, unsalted butter, allpurpose, milk, worcestershire sauce, dry mustard, cheese, cavatappi, deli roast beef, provolone cheese, bread, flatleaf parsley

Taken from www.myrecipes.com/recipe/philly-mac-and-cheese-steak (may not work)