High-Protein Creamy Philly Cheesesteak Mac & Cheese
A cozy blend of creamy mac and cheese with seasoned lean protein, making it a delicious and high-protein comfort food.
Ingredients
Main Ingredients
- 800 g lean ground beef (or turkey/chickpeas) Use lean meat for a healthy option or chickpeas for a delightful plant-based alternative.
- 240 g dry macaroni Go for whole wheat or chickpea pasta for a nutritious kick.
- 140 g light cream cheese Adds that creamy texture without tipping the calorie scale too much.
- 50 g shredded mozzarella Melty goodness that brings the dish together.
- 20 g butter (or olive oil) A rich base for sautéing; olive oil will keep things light and healthy.
- 1 tbsp minced garlic Because everything is better with garlic.
- 100 g chopped white onion Sweet, caramelized onions give depth to your dish.
- 75 g red bell pepper Adds a pop of color and flavor; freshness is key.
- 75 g green bell pepper Adds a pop of color and flavor; freshness is key.
- 75 g yellow bell pepper Adds a pop of color and flavor; freshness is key.
- Salt, pepper, paprika & chili flakes (to taste) Season to your heart’s content!
Instructions
Preparation
- Cook the macaroni in a big pot of salted bubbling water until al dente—about 8-10 minutes. Reserve 125ml of starchy pasta water before draining.
- In a large skillet over medium heat, melt the butter or olive oil. Add minced garlic, chopped onion, and bell peppers. Sauté for 4-5 minutes until they are tender and aromatic.
- Add lean ground beef (or your protein of choice). Cook for 5-7 minutes until well browned, stirring often. Drain any excess fat and season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low; stir in light cream cheese and shredded mozzarella until melted and creamy.
- Combine the cooked macaroni with the cheese sauce and reserved pasta water, stirring until evenly coated.
Notes
For serving, pair with a fresh garden salad or roasted veggies. Storage: keep leftovers in an airtight container for up to 3 days. You can also freeze for up to 2 months.