Name: High-Protein Creamy Philly Cheesesteak Mac & Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 800g lean ground beef (topside/top round) – can substitute with ground turkey or chickpeas; 20g grass-fed butter (or olive oil); 140g light cream cheese (like Philly); 50g shredded mozzarella; 3-4 light cheese slices (American style or your favorite melting cheese); 1 tbsp minced garlic; 100g chopped white onion; 75g each red, green, and yellow bell peppers (or any mix, mushrooms optional); Salt, black pepper, paprika, and chili flakes (to taste; omit chili flakes for kids); 125ml reserved pasta water; 240g dry macaroni (whole-wheat or chickpea pasta recommended for extra protein and fiber); Fresh parsley for garnish

Introduction

Craving all the cozy cheesesteak vibes and that mac & cheese hug—without blowing your macros? This High-Protein Creamy Philly Cheesesteak Mac & Cheese is a delicious fusion of juicy beef, sweet peppers, and creamy cheese sauce tossed with pasta. Ready in just 30 minutes, it’s weeknight magic that tastes like a cheat meal but fuels you like a champ.

A close-up of a bowl filled with creamy pasta that has three main layers: the first layer is twisted elbow macaroni with a soft, smooth pale-yellow color; the second layer has pieces of cooked ground beef in a rich brown shade mixed evenly; the third layer consists of melted white cheese covering the pasta and meat, with small bright red and yellow bell pepper slices and green parsley leaves scattered on top for color contrast, all poached in creamy sauce with specks of black pepper; the bowl is white, set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

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 favorite melting cheese)

125ml reserved pasta water

240g dry macaroni (whole wheat or chickpea pasta for extra protein)

Fresh parsley for garnish

Instructions

Step 1: Cook macaroni in salted boiling water until al dente. Reserve 125ml of the pasta water before draining the pasta and set aside.

Step 2: In a large skillet, melt butter over medium heat. Add garlic, chopped onion, and bell peppers. Sauté for 4–5 minutes until onions are translucent and peppers soften.

Step 3: Crumble in the ground beef. Cook for 5–7 minutes, stirring frequently to break up the meat. Drain excess fat if needed. Season with salt, pepper, paprika, and chili flakes to taste.

Step 4: Reduce heat to low. Add cream cheese, shredded mozzarella, and cheese slices. Stir slowly until all cheeses melt into a smooth, creamy sauce.

Step 5: Add the cooked macaroni and reserved pasta water to the skillet. Stir gently for 1–2 minutes until every noodle is coated. Adjust sauce thickness by adding more pasta water if needed or simmering slightly longer.

Tips & Variations

Tear cheese slices into smaller pieces for faster, more even melting.

Use ground turkey or chickpeas instead of beef for a lighter or vegetarian version.

For a spicy kick, keep the chili flakes; omit for a kid-friendly dish.

Swap bell peppers with mushrooms or add corn and jalapeños for extra flavor variations.

Use whole wheat or chickpea pasta to boost fiber and protein.

FAQs

Why is reserved pasta water important?

The starchy pasta water helps bind the sauce and makes it silky and smooth. Using broth instead can work in a pinch but won’t create the same creamy texture.

How do I prevent the cheese sauce from becoming grainy?

Graininess happens when cheese overheats. Always melt cheese on low heat and stir gently. If needed, remove the pan from the heat and continue stirring until smooth.