High-Protein Creamy Philly Cheesesteak Mac & Cheese
A deliciously creamy and protein-packed twist on classic mac and cheese, featuring lean beef and a medley of colorful peppers.
Ingredients
Protein
- 800 g lean ground beef (or turkey/chickpeas)
Dairy
- 140 g light cream cheese
- 50 g shredded mozzarella
- 240 g dry macaroni (whole wheat or chickpea pasta)
Vegetables
- 100 g chopped white onion
- 75 g each red, green & yellow bell peppers ((or any mix!))
Condiments & Spices
- 20 g butter (or olive oil)
- 1 tbsp minced garlic
- 125 ml reserved pasta water
- 3–4 slices light cheese slices (or your fave melting cheese)
Seasonings
- salt, pepper, paprika & chili flakes ((to taste))
Instructions
- 1️⃣ Cook Pasta: Boil macaroni in salted water until al dente. Reserve 125ml pasta water, then drain.
- 2️⃣ Sauté Veggies: In a large skillet, melt butter over medium heat. Sauté garlic, onion & peppers for 4–5 mins until softened.
- 3️⃣ Add Beef: Crumble in beef. Cook 5–7 mins, breaking it up. Drain excess fat if needed. Season with salt, pepper, paprika & chili flakes.
- 4️⃣ Make it Creamy: Reduce heat to low. Stir in cream cheese, mozzarella & cheese slices. Melt into a silky sauce.
- 5️⃣ Bring it Together: Add cooked pasta & reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust sauce thickness as needed.
Notes
For extra flavor, consider adding some hot sauce or extra spices to the mix!