Why Make This Recipe
High-Protein Creamy Philly Cheesesteak Mac & Cheese combines several favorite flavors into one delicious dish. It’s a comforting meal that packs a protein punch, perfect for anyone seeking a hearty dish while still enjoying a cheesy classic. The combination of lean meat, creamy cheeses, and colorful veggies not only makes it tasty but also nutritious. This dish is sure to please your whole family and keep everyone coming back for more!
How to Make High-Protein Creamy Philly Cheesesteak Mac & Cheese
Ingredients
- 800g lean ground beef (or turkey/chickpeas)
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers (or any mix!)
- Salt, pepper, paprika & chili flakes (to taste)
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 light cheese slices (or your fave melting cheese)
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta = protein boost)
- Fresh parsley for garnish
Directions
Cook Pasta: Boil macaroni in salted water until al dente. Reserve 125ml of the pasta water, then drain the pasta.
Sauté Veggies: In a large skillet, melt butter over medium heat. Sauté the garlic, onion, and peppers for 4–5 minutes until softened.
Add Beef: Crumble in the ground beef. Cook for 5–7 minutes, breaking it up as it cooks. Drain excess fat if needed. Season with salt, pepper, paprika, and chili flakes.
Make it Creamy: Reduce the heat to low. Stir in the cream cheese, mozzarella, and cheese slices. Let them melt into a silky sauce.
Bring it Together: Add the cooked pasta and reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust the sauce thickness as needed.
How to Serve High-Protein Creamy Philly Cheesesteak Mac & Cheese
Serve this dish warm, topped with fresh parsley for a pop of color. You can enjoy it as a main course or as a side dish. Pair it with a simple green salad for a well-rounded meal.
How to Store High-Protein Creamy Philly Cheesesteak Mac & Cheese
To store leftovers, let them cool down and place them in an airtight container. Keep them in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop, adding a splash of water or milk to bring back the creaminess.
Tips to Make High-Protein Creamy Philly Cheesesteak Mac & Cheese
- Use whole wheat or chickpea pasta for extra protein.
- Feel free to swap in your favorite proteins or vegetables to customize the dish.
- Be careful not to overcook the pasta; it should be al dente.
Variation
You can make this dish vegetarian by using chickpeas or lentils instead of beef. You can also add mushrooms or spinach for more veggies.
FAQs
Can I use gluten-free pasta?
Yes, you can use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.What if I don’t have light cream cheese?
You can use regular cream cheese or even a dairy-free alternative if you prefer.Can I freeze leftovers?
Yes, you can freeze leftovers. But keep in mind that the texture might change slightly when reheating. For best results, enjoy within 2 months of freezing.
High-Protein Creamy Philly Cheesesteak Mac & Cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Description
A comforting, high-protein take on a classic favorite, combining lean meat, creamy cheeses, and colorful veggies for a delicious meal.
Ingredients
- 800g lean ground beef (or turkey/chickpeas)
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers (or any mix!)
- Salt, pepper, paprika & chili flakes (to taste)
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 light cheese slices (or your fave melting cheese)
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta for a protein boost)
- Fresh parsley for garnish
Instructions
- Boil macaroni in salted water until al dente. Reserve 125ml of the pasta water, then drain the pasta.
- In a large skillet, melt butter over medium heat. Sauté the garlic, onion, and peppers for 4–5 minutes until softened.
- Crumble in the ground beef. Cook for 5–7 minutes, breaking it up as it cooks. Drain excess fat if needed. Season with salt, pepper, paprika, and chili flakes.
- Reduce the heat to low. Stir in the cream cheese, mozzarella, and cheese slices. Let them melt into a silky sauce.
- Add the cooked pasta and reserved pasta water. Stir until every noodle is coated in the creamy, cheesy goodness. Adjust the sauce thickness as needed.
Notes
To store leftovers, let them cool and place in an airtight container. Keep in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.