High-Protein Philly Cheesesteak Mac
A creamy, high-protein Philly cheesesteak mac and cheese blending lean beef, vibrant peppers, and a rich cheese sauce for a flavorful, nutritious dinner perfect for busy nights.
Equipment
- 1 large pot
- 1 large skillet
- 1 wooden spoon
Ingredients
- 8 oz dry macaroni pasta whole wheat or chickpea optional
- 1 lb lean ground beef or ground turkey or chickpeas
- 1 cup chopped white onion or yellow onion
- 2 cloves minced garlic freshly minced preferred
- 2 cups mixed bell peppers red, green, yellow
- 2 tablespoons butter or olive oil
- 8 oz light cream cheese regular for richer sauce
- 1 cup shredded mozzarella cheese or favorite melting cheese
- 4 slices light cheese slices any melting cheese slice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes adjust to taste
- 1/4 cup fresh parsley optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook macaroni until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add minced garlic, chopped onions, and bell peppers. Sauté 4-5 minutes until tender.
- Add lean ground beef, breaking it apart as it cooks. Cook 5-7 minutes until browned, then drain excess fat.
- Season beef and vegetables with salt, pepper, paprika, and chili flakes. Stir to combine.
- Reduce heat to low. Add cream cheese, shredded mozzarella, and cheese slices. Stir until melted and creamy, about 3-4 minutes.
- Add cooked macaroni and reserved pasta water to the skillet. Stir to coat with the sauce, adding more pasta water if needed to adjust thickness.
Notes
- Keep heat low while melting cheese to prevent grainy sauce texture.
- Adjust seasoning to taste before serving.
- Use whole wheat or chickpea pasta for added nutrition.