High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss Recipe
This High-Protein Creamy Philly Cheesesteak Mac & Cheese offers a delicious fusion of classic cheesesteak flavors combined with creamy mac and cheese. Made with lean ground beef, fresh bell peppers, and a blend of light cheeses, this dish is protein-packed and comforting, perfect for a hearty meal with a cheesy, savory kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Protein and Dairy
- 1 lb Lean Ground Beef (consider turkey or chickpeas for a lighter option)
- 1 tbsp Butter (olive oil can be a healthier alternative)
- 8 oz Light Cream Cheese (light ricotta can be a great substitute)
- 1 cup Shredded Mozzarella (alternatives include provolone or fontina)
- 4 slices Light Cheese Slices (use your favorite melting cheese if desired)
Vegetables and Aromatics
- 2 cloves Minced Garlic (fresh or jarred garlic works well)
- 1 cup Chopped White Onion (shallots can substitute)
- 1 cup Bell Peppers (mix colors for visual appeal or use any available variety)
Dry Ingredients and Seasoning
- 8 oz Dry Macaroni (whole wheat or chickpea can enhance protein content)
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tsp Paprika
- 1 tsp Chili Flakes
Liquids and Garnish
- 125 ml Reserved Pasta Water (helps create a silky sauce)
- Fresh Parsley (optional for serving)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the dry macaroni and cook until al dente, about 7–9 minutes. Reserve 125 ml of the pasta water before draining the macaroni. Set pasta aside to cool slightly.
- Sauté vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. When butter is bubbling, add minced garlic, chopped onion, and sliced bell peppers. Sauté for 4–5 minutes until vegetables soften and onions become translucent.
- Cook the ground beef: Crumble the lean ground beef into the skillet with the sautéed vegetables. Stir well and cook for 5–7 minutes until beef is browned and moisture evaporates. Drain any excess fat and season with salt, pepper, paprika, and chili flakes.
- Create the cheese sauce: Reduce heat to low. Add the light cream cheese, shredded mozzarella, and cheese slices to the skillet. Stir continuously until all cheeses melt, creating a creamy, smooth sauce.
- Combine pasta and sauce: Add the cooked macaroni and reserved pasta water to the skillet. Stir well until noodles are thoroughly coated in the cheese sauce. Add more reserved pasta water as needed to achieve desired consistency.
- Serve: Remove skillet from heat and serve the mac and cheese in bowls. Garnish with freshly chopped parsley if desired. Enjoy alongside a green salad or garlic bread for a fulfilling meal.
Notes
- For a lighter version, substitute lean ground beef with ground turkey or chickpeas.
- Whole wheat or chickpea pasta can boost the protein and fiber content.
- Adjust chili flakes to your preferred heat level.
- Reserved pasta water helps achieve a creamy sauce without thinning it too much.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk or water.
Keywords: Philly cheesesteak, mac and cheese, high protein, creamy pasta, lean ground beef, comfort food, quick dinner
