High-Protein Philly Cheesesteak Mac and Cheese
Ingredients
- 800 g lean ground beef (or turkey/chickpeas for lighter swaps)
- 20 g butter (or olive oil)
- 1 tbsp minced garlic
- 100 g chopped white onion
- 75 g each red, green & yellow bell peppers (any mix works!)
- Salt, black pepper, paprika & chili flakes , to taste
- 140 g light cream cheese (such as Philadelphia Light)
- 50 g shredded mozzarella
- 3-4 slices of light or low-fat cheese (American, cheddar, or your favorite melter)
- 240 g dry macaroni (whole wheat or chickpea pasta = extra protein)
- 125 ml reserved pasta water
- Fresh parsley for garnish
Optional Add-ins for a Macro Boost:
- 2 tbsp Greek yogurt or cottage cheese (for extra creaminess)
- 1 tsp Worcestershire sauce (for umami depth)
Instructions
- Cook the Pasta: Boil macaroni in salted water until al dente. Reserve 125ml of pasta water (it’s liquid gold for sauce texture), then drain and set aside.
- Sauté the Veggies: In a large skillet, melt butter over medium heat. Add onion, garlic, and bell peppers. Sauté for 4–5 minutes until softened and fragrant.
- Brown the Beef: Crumble in the ground beef. Cook for 5–7 minutes, breaking it apart with a wooden spoon. Drain excess fat if needed, then season with salt, pepper, paprika, and chili flakes.
- Make It Creamy: Lower the heat. Stir in cream cheese, mozzarella, and cheese slices. Let everything melt together slowly into a silky, luscious sauce. (Tip: Tear cheese slices for quicker melting.)
- Bring It All Together: Add cooked macaroni and pour in reserved pasta water. Stir gently for 1–2 minutes until the sauce coats every noodle. Adjust consistency — add more pasta water if thick, or let simmer to tighten it up.
- Final Touches: Taste and tweak seasonings. Sprinkle fresh parsley before serving for that final “I actually have my life together” look.
Notes
- Reserve your pasta water! It’s the secret to that silky, restaurant-style sauce — the starch helps bind everything together.
- Low and slow = creamy success. Always melt cheese over low heat to avoid a grainy or clumpy sauce.
- Lean beef = flavor control. Using 90–95% lean ground beef keeps it hearty but not greasy.
- Mix up your peppers. Any combo works! Red adds sweetness, green adds bite, and yellow balances the flavor.
- Cheese swap hack: Mix one melty cheese (like American) with one stretchy cheese (like mozzarella) for the perfect texture blend.
- Make it ahead: This dish reheats like a dream — just add a splash of milk or broth before microwaving.
- Boost the protein: Stir in a spoonful of Greek yogurt or cottage cheese at the end for extra creaminess and a protein kick.
- Customize your spice: Skip chili flakes for kids, or add extra paprika for smoky depth.
- Serve smart: Pair with a light salad or roasted veggies if you want to balance the richness.