Description
Craving all the cozy cheesesteak vibes and that mac & cheese hug—without blowing your macros? This High-Protein Philly Cheesesteak Mac & Cheese has your back! Juicy beef, sweet peppers, velvety cheese sauce, and pasta all come together in one skillet in 30 minutes flat. It’s weeknight magic that tastes like a cheat meal but fuels you like a champ.
Ingredients
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800g lean ground beef (or turkey/chickpeas)
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20g butter (or olive oil)
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1 tbsp minced garlic
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100g chopped white onion
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75g each red, green & yellow bell peppers (or any mix!)
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Salt, pepper, paprika & chili flakes (to taste)
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140g light cream cheese
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50g shredded mozzarella
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3–4 light cheese slices (or your fave melting cheese)
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125ml reserved pasta water
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240g dry macaroni (whole wheat or chickpea pasta = protein boost)
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Fresh parsley for garnish
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
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Tear cheese slices for faster melting!
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Keep heat low when adding cheese—no grainy sauce!
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Taste & tweak seasoning at the end—your bowl, your rules.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 500 kcal per serving
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 3–4g
- Protein: 40–45g