My son loves macaroni and cheese, and I’m always looking for ways to sneak in some veggies. This version is a huge hit!

Ingredients

• 2 cups uncooked elbow macaroni
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup beef broth
• 2 cups shredded provolone cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon montreal steak seasoning
• 1/2 teaspoon onion powder
• 1 package (10-1/2 ounces) frozen steak-umm sliced steaks, browned
• 1/2 cup french-fried onions

Directions

1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder.
3. Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13x9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.