Go Back

High-Protein Creamy Philly Cheesesteak Mac & Cheese

A one-pan creamy mac and cheese infused with the heartiness of a Philly cheesesteak, featuring lean beef and a blend of cheeses for a deliciously comforting dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 800 g lean ground beef (or turkey/chickpeas for a vegetarian twist) Choose your preferred protein source.
  • 20 g butter (or olive oil) Use olive oil for a healthier option.
  • 1 tbsp minced garlic For enhanced flavor.
  • 100 g chopped white onion Adds sweetness and depth.
  • 75 g each of red, green, & yellow bell peppers Chop finely for even cooking.
  • to taste Salt, pepper, paprika & chili flakes Adjust according to preference.
  • 140 g light cream cheese For creaminess.
  • 50 g shredded mozzarella Use low-fat mozzarella to keep it lighter.
  • 3-4 slices light cheese slices (or your fave melting cheese) Choose preferred melting cheese.
  • 125 ml reserved pasta water Helps adjust sauce consistency.
  • 240 g dry macaroni Any pasta shape can work.
  • to garnish Fresh parsley Adds a fresh touch.

Method
 

Cooking Pasta
  1. Boil macaroni in salted water until al dente. Reserve 125ml of the pasta water, then drain.
Sautéing Vegetables
  1. In a large skillet, melt butter over medium heat. Sauté garlic, onion, & peppers for 4–5 minutes until softened.
Adding Protein
  1. Crumble in your chosen protein. Cook for 5–7 minutes, breaking it up as you go. Drain excess fat if needed, then season with salt, pepper, paprika, & chili flakes.
Making it Creamy
  1. Reduce heat to low. Stir in cream cheese, mozzarella, & cheese slices. Let the magic happen as everything melds into a silky sauce.
Combining Ingredients
  1. Add the cooked pasta and reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust sauce thickness to your liking.

Notes

This creamy delight can be stored in the fridge for up to 3-4 days. Make ahead by preparing but not baking. When ready to serve, warm on the stovetop, adding a splash of milk or reserved water as needed.