Cheesesteak Pasta

Step 1 -In a large pot of salted, boiling water, cook the rigatoni to al dente, according to the package directions. Drain the pasta.

Step 2 -While the rigatoni is cooking, in a large pan over medium-high heat, add the oil.

Step 3 -Add the beef, the salt, and the pepper to the heated oil and cook, while crumbling, about 4-5 minutes.

Step 4 -Add the mushrooms, the bell peppers, and the onions to the beef and cook, stirring occasionally, until the meat is no longer pink and the veggies are tender.

Step 5 -Add the garlic to the beef mixture and cook, about 30 seconds.

Step 6 -Season the beef mixture with the salt and the pepper and stir to combine.

Step 7 -In a saucepan over medium heat, melt the butter.

Step 8 -Whisk the flour into the butter and cook, about 1 minute.

Step 9 -Slowly whisk the milk into the flour-butter mixture and continue to whisk until the sauce has thickened, about 4-6 minutes.

Step 10 -Transfer the saucepan from the heat and whisk the cheese into the sauce.

Step 11 -Stir the sauce until the cheese has melted and the sauce is smooth.

Step 12 -Season the sauce with the salt and the pepper.

Step 13 -Add the cooked rigatoni to the sauce and toss to combine.

Step 14 -Serve the pasta topped with the beef mixture.