High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
This comfort dish combines hearty pasta with a Philly-inspired beef-and-pepper filling, topped with melty cheeses for a protein-packed indulgence.
Ingredients
Pasta and Protein
- 8 oz dry macaroni Use whole wheat or chickpea pasta for more fiber/protein
- 1 lb lean ground beef Can substitute with ground turkey or 2 cans drained chickpeas for vegetarian option
Vegetables
- 1 cup chopped white onion Yellow onion is also fine
- 2 cloves minced garlic Freshly minced preferred
- 2 cups bell peppers, sliced Mix of red, green, and yellow
Cheeses and Fats
- 2 tablespoons butter Or 2 tbsp olive oil for a lighter fat profile
- 8 oz light cream cheese Regular for a richer sauce
- 1 cup shredded mozzarella Or any good melting cheese like provolone
- 4 slices light cheese slices American or processed melting cheese works well
Seasonings
- 1 teaspoon salt Can use reduced-salt cheese for lower sodium
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes Optional; adjust to taste
Garnish
- 1/4 cup fresh parsley, chopped Optional garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (usually 7–9 minutes). Reserve 1/2 cup pasta water, drain, and set aside.
Cooking
- While pasta cooks, heat a large skillet over medium-high heat. Add butter (or oil). When hot, add chopped onion and sauté 2–3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet. Break it up with a spatula and brown until no pink remains, about 6–8 minutes. Season with 1 tsp salt, 1 tsp pepper, and 1 tsp paprika.
- Push the meat to the side and add the sliced bell peppers. Sauté together with the beef until peppers soften but still have a bit of bite, about 4–5 minutes. Stir in 1/2 tsp chili flakes.
- Lower the heat to medium-low. Add the cream cheese in chunks to the pan and allow it to soften. Stir until it forms a creamy sauce with the beef and peppers. If the sauce looks too thick, add a splash of the reserved pasta water to loosen.
- Add shredded mozzarella and the 4 cheese slices torn into pieces. Stir until cheese melts and the sauce is smooth. Taste and adjust seasoning.
- Add the cooked macaroni to the skillet. Toss thoroughly so every piece is coated. If needed, loosen with more reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached.
- Remove from heat and let rest for 1–2 minutes. Sprinkle with chopped parsley before serving.
Notes
Serve hot in shallow bowls for a rustic, family-style presentation. Pair with a crisp green salad or roasted broccoli. Can be made gluten-free or vegetarian by specific substitutions.