When the beef is partially cooked, add in the onions and peppers and finish off the beef.
Add the Worcestershire sauce, seasonings, macaroni, and beef broth to the skillet. Bring to a boil and then simmer, covered, for 12 minutes. Stir in the milk, cream cheese, and provolone cheese until melted.
Arrange the American cheese in a single layer over the pasta, turn off the heat, and cover for 2 minutes to let it melt. This cheese will melt so nicely with the residual heat. Stir it all together, top with some parsley, and serve!
Storage Instructions:
If you’ve got leftovers you can keep them stored in an airtight container in your refrigerator for about 3 to 4 days. Reheat in the microwave.
We don’t typically enjoy pasta dishes like this one that have been frozen and reheated, so we haven’t tested this in the freezer.
