High-Protein Creamy Philly Cheesesteak Mac & Cheese
A creamy and savory twist on traditional mac and cheese, enhanced with the rich flavors of a Philly cheesesteak, all made in one pan for an easy cleanup.
Ingredients
Main ingredients
- 800 g lean ground beef (or turkey/chickpeas for a vegetarian twist) Choose your preferred protein.
- 20 g butter (or olive oil) For sautéing.
- 1 tbsp minced garlic Use fresh garlic for best flavor.
- 100 g chopped white onion Can substitute with yellow onion.
- 75 g red bell pepper Chopped, for added color and flavor.
- 75 g green bell pepper Chopped.
- 75 g yellow bell pepper Chopped.
- to taste Salt, pepper, paprika & chili flakes Adjust according to preference.
- 140 g light cream cheese For creaminess.
- 50 g shredded mozzarella For added cheesiness.
- 3-4 slices light cheese slices Or your favorite melting cheese.
- 125 ml reserved pasta water To adjust sauce consistency.
- 240 g dry macaroni Consider using whole wheat or chickpea pasta.
- to taste Fresh parsley for garnish Optional, for presentation.
Instructions
Cooking Pasta
- Boil macaroni in salted water until al dente. Reserve 125ml of the pasta water, then drain.
Sautéing Vegetables
- In a large skillet, melt butter over medium heat. Sauté garlic, onion, and peppers for 4-5 minutes until softened.
Adding Protein
- 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, and chili flakes.
Making it Creamy
- Reduce heat to low. Stir in cream cheese, mozzarella, and cheese slices. Let everything meld into a silky sauce.
Bringing it Together
- Add the cooked pasta and reserved pasta water. Stir until every noodle is coated in the creamy sauce. Adjust sauce thickness as desired.
Notes
Leftovers can be stored in the fridge for about 3-5 days in an airtight container. For freezing, omit fresh ingredients. Reheat with a bit of water for creamy texture.