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High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss

A creamy mac and cheese dish infused with the rich flavors of a Philly cheesesteak, featuring lean ground beef and whole wheat pasta for a high-protein twist.

Ingredients

Scale
  • 8 oz Dry Macaroni (Whole wheat or chickpea pasta can be used)
  • 1 lb Lean Ground Beef (Can be swapped with ground turkey or chickpeas)
  • 1 cup Chopped White Onion (Yellow onion works well as a substitute)
  • 2 cloves Minced Garlic (Use freshly minced for maximum flavor)
  • 2 cups Bell Peppers (Red, Green & Yellow) (Use any mix based on preference)
  • 2 tablespoons Butter (Olive oil can be used as a healthier alternative)
  • 8 oz Light Cream Cheese (Regular cream cheese can be used for a richer sauce)
  • 1 cup Shredded Mozzarella (Any favorite melting cheese can substitute)
  • 4 slices Light Cheese Slices (Any good melting cheese slice will do)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Chili Flakes (Adjust to taste)
  • 1/4 cup Fresh Parsley (Optional for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
  2. In a large skillet, heat butter over medium heat. Add chopped onion and minced garlic. Sauté until soft.
  3. Add lean ground beef. Cook and break up meat until browned and cooked through.
  4. Stir in chopped bell peppers and cook 3 to 5 minutes until slightly tender.
  5. Reduce heat to low. Add light cream cheese and stir until smooth and melted.
  6. Add shredded mozzarella and light cheese slices. Stir until cheese melts into a creamy sauce.
  7. Season with salt, pepper, paprika, and chili flakes. Taste and adjust seasoning.
  8. Add cooked pasta to the skillet. Toss to coat pasta in the sauce evenly.
  9. Stir in chopped parsley. Serve hot.

Notes

Use different pasta types or proteins for variations. Leftovers reheat well and taste even better the next day.

Nutrition