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High-Protein Creamy Philly Cheesesteak Mac & Cheese

A comforting dish that captures the cheesy essence of Philly cheesesteaks with the delightful twist of creamy mac and cheese, packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 800 g lean ground beef or turkey/chickpeas Choose lean meats or veggie alternatives for a healthy protein boost.
  • 240 g dry macaroni (whole wheat or chickpea pasta) Whole wheat or chickpea pasta boosts protein.
  • 140 g light cream cheese Creates a creamy sauce.
  • 50 g shredded mozzarella Adds gooey texture.
  • 3–4 slices light cheese slices (or your fave melting cheese) Choose your favorite for extra melty goodness.
Vegetables and Aromatics
  • 20 g butter (or olive oil) Adds a rich flavor for sautéing.
  • 1 tbsp minced garlic The aromatic backbone.
  • 100 g chopped white onion Adds sweetness and depth.
  • 75 g red bell pepper Adds beautiful color and crunch.
  • 75 g green bell pepper Adds beautiful color and crunch.
  • 75 g yellow bell pepper Adds beautiful color and crunch.
Seasonings
  • to taste salt, pepper, paprika & chili flakes Season to your liking.
Other
  • 125 ml reserved pasta water Adjusts sauce consistency.
  • Fresh parsley for garnish Adds a pop of color.

Method
 

Cooking the Pasta
  1. Boil your macaroni in salted water until al dente. Reserve 125ml of pasta water and drain the rest.
Sautéing the Vegetables
  1. In a large skillet, melt your butter over medium heat. Add minced garlic, onion, and chopped peppers. Sauté for 4–5 minutes until softened and fragrant.
Cooking the Meat
  1. Crumble in your chosen meat and cook for 5–7 minutes until browned, seasoning with salt, pepper, paprika, and chili flakes.
Making the Sauce
  1. Lower the heat and stir in cream cheese, mozzarella, and cheese slices until melted into a velvety sauce.
Combining the Dish
  1. Add cooked pasta and reserved pasta water, stirring until every noodle is coated in the creamy sauce. Adjust thickness with more pasta water if necessary.

Notes

Don’t rush the veggies and season them as you go. Experiment with different pasta shapes and cheeses for unique flavors. Make ahead by cooking macaroni and veggies separately; can store for 3–4 days in fridge.