High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
A creamy, cheesy dish that brings the flavors of a classic Philly cheesesteak to pasta. Quick, easy, and perfect for the whole family!
Ingredients
Pasta and Protein
- 8 oz Dry Macaroni Whole wheat or chickpea pasta can be used.
- 1 lb Lean Ground Beef Can be swapped with ground turkey or chickpeas.
Vegetables
- 1 cup Chopped White Onion Yellow onion works well as a substitute.
- 2 cloves Minced Garlic Use freshly minced for maximum flavor.
- 2 cups Bell Peppers (Red, Green & Yellow) Use any mix based on preference.
Cheeses and Cream
- 8 oz Light Cream Cheese Regular cream cheese can be used for a richer sauce.
- 1 cup Shredded Mozzarella Any favorite melting cheese can substitute.
- 4 slices Light Cheese Slices Any good melting cheese slice will do.
Spices and Garnish
- 2 tablespoons Butter Olive oil can be used as a healthier alternative.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes Adjust to taste.
- 1/4 cup Fresh Parsley Optional for garnish.
Instructions
Preparation
- Begin by boiling the macaroni according to package instructions until al dente. Drain and set aside.
- In the same pan, melt butter over medium heat. Add onions and garlic, stirring until fragrant (about 2 minutes). Toss in the bell peppers and cook until softened.
- Push the veggies to one side and add ground beef (or turkey/chickpeas) to the pan. Cook until browned, about 7-10 minutes. Season with salt, pepper, paprika, and chili flakes.
- Stir in the cooked pasta, then add the cream cheese, mozzarella, and cheese slices. Mix until everything is gooey and creamy.
- Remove from heat and sprinkle with fresh parsley for a pop of color. Dig in while it’s hot!
Notes
This dish keeps well in the fridge for about 3–4 days. Store in an airtight container. It can also be frozen for up to 3 months. To reheat, pop it in the microwave with a splash of milk or bake it in the oven until warmed through.