So here’s the thing! It’s almost impossible to add ingredients to a basic mac n’ cheese recipe and screw it up. My advice? Add what you like and make up names as you go. This recipe is my take on a stinger sub from my hometown in New York. It’s easy to make with minimal prep work and awesome results. Give it a try for your next get together or for dinner one night this week!
Stinger Mac n’ Cheese
Makes 6 Servings
- Mama’s Mac and Cheese Recipe-archived (January)
- 5 pieces of SteakUm Steaks or uncooked skirt steak
- 2 cups Chicken fingers (cooked and diced)
- 1 Red pepper (de-seeded and sliced)
- 1/2 White onion (sliced)
- 2 Garlic cloves (grated)
- 1/2 tsp Ground mustard
- 1 tsp Butter
- S & P to taste
While making the cheese sauce for you mac n’ cheese, in a large skillet, melt the butter and sauté the sliced peppers and onions on medium heat. Once they have begun to soften, add the grated garlic, S & P, and ground mustard. Keep on the heat for about a minute and then pour the pepper and onion mix into a bowl to cool.
Add the SteakUm or skirt steak pieces to the hot skillet and cook completely. Add the pepper and onion mix back into the skillet and stir until combined. Finally, pour this into a casserole dish. Add the diced chicken fingers, cooked macaroni, and cheese sauce. Stir until mixed completely and add any additional cheese. Cover and bake for 30 minutes at 375°.
Remove the stinger mac n’ cheese from the oven. Cool slightly and serve. As always, Enjoy!