Introduction
Oh, mac and cheese. Just hearing those words brings back a flood of cozy memories, doesn’t it? It’s the ultimate comfort food, a hug in a bowl that always feels like home. And if you’re anything like me, you’re always on the lookout for ways to make your favorite dishes even better. Well, get ready, because today we’re taking that classic creamy goodness and giving it a delicious, protein-packed makeover with a Philly Cheesesteak twist! This High-Protein Philly Cheesesteak Mac & Cheese is not only ridiculously tasty, but it’s surprisingly quick and easy to whip up, making it perfect for a busy weeknight or a special weekend treat.
Why You’ll Love This Recipe
- Fast: Seriously, you’ll be digging into this cheesy delight in no time!
- Easy: Simple steps mean even if you’re new to the kitchen, you’ll nail this.
- Giftable: Imagine bringing a batch of this to a potluck or as a housewarming gift – people will rave!
- Crowd-pleasing: Who doesn’t love mac and cheese? This upgraded version is a guaranteed hit with everyone.
Ingredients
Let’s gather our goodies! The beauty of this recipe is that it uses pretty standard pantry staples, with a couple of stars that really make it shine.
- 800 g Lean ground beef: This is our protein powerhouse! Using lean beef means less grease and more satisfying flavor.
- 1 tbsp Garlic, minced: Because everything is better with a little garlic.
- 75 g Green and yellow bell peppers, thinly sliced: These add a pop of color and a lovely, slightly sweet crunch.
- 1 Fresh parsley, chopped: For a burst of freshness and a beautiful green garnish.
- 100 g White onion, thinly sliced: The backbone of flavor, softening beautifully as it cooks.
- 240 g Dry macaroni: I love using whole wheat or chickpea pasta for an extra protein and fiber boost, but your favorite elbow macaroni works perfectly too!
- 1 tsp Salt: To bring all those delicious flavors together.
- 20 g Butter: Just a touch for richness and to get those veggies sautéed.
- 3 Light cheese, shredded: This is our secret to a creamy, cheesy sauce without all the heavy stuff. You can use cheddar, Monterey Jack, or a blend!
- 140 g Light cream cheese: For that ultra-smooth, luscious mac and cheese texture.
- 50 g Mozzarella cheese, shredded: Because who doesn’t love that glorious cheese pull?
- 125 ml Reserved pasta water: This starchy water is liquid gold for creating a perfect sauce. Don’t skip it!
How to Make It
Alright, apron on! Let’s get this cheesy goodness cooking. It’s a straightforward process, and you’ll be amazed at how quickly it comes together.
- Cook Your Macaroni: First things first, get your macaroni cooking according to the package directions. While it’s bubbling away, remember to scoop out about 125 ml of that starchy pasta water right before you drain it. This is your magic sauce ingredient!
- Brown the Beef: Grab a large skillet and get it over medium-high heat. Toss in your lean ground beef and cook it until it’s nicely browned. Once it’s done, drain off any excess fat. We want flavor, not a greasy mess!
- Sauté the Veggies: Now, add your minced garlic, thinly sliced bell peppers, and sliced onion to the skillet with the browned beef. Let them cook until they’re nice and tender, which should take about 5-7 minutes. The kitchen will start smelling amazing right about now!
- Get Your Cheese On: Stir in the butter, your shredded light cheese, and the light cream cheese. Keep stirring until everything is beautifully melted and combined into a gloriously creamy sauce.
- Add the Macaroni: Now it’s time to bring your cooked macaroni into the party! Add it right into the skillet with the cheesy beef and veggie mixture.
- Sauce Perfection: Gradually add that reserved pasta water, a little at a time, while stirring. Keep adding it until your sauce reaches that perfect, dreamy consistency you’re after. You might not need all of it, so just add until it’s just right.
- Melt That Mozzarella: Stir in the shredded mozzarella cheese until it’s all melted and incorporated. This is where the magic happens for that ultimate cheese pull!
- Season to Taste: Give it a taste and stir in salt as needed. Remember, you can always add more, but you can’t take it away, so start with a little!
- Garnish and Serve: Finish it off with a sprinkle of fresh chopped parsley. It adds a lovely pop of color and a fresh bite. Serve it up hot and get ready for the compliments!
Substitutions & Additions
Feeling creative? This recipe is a fantastic base, and you can totally make it your own!
- Protein Swap: No ground beef? You can absolutely use ground turkey or even shredded chicken for a different take.
- Veggie Power: Feel free to add other veggies like mushrooms, jalapeños for a kick, or even some spinach wilted in at the end.
- Cheese Choices: Experiment with different shredded cheeses! A sharp cheddar, smoked gouda, or even a little pepper jack for some spice would be delicious.
- Spice It Up: A pinch of red pepper flakes can add a nice warmth if you like a little heat.
- Breadcrumb Topping: For a little crunch, sprinkle some toasted breadcrumbs or panko on top before serving.
Tips for Success
A few little tricks up my sleeve to make this recipe even more foolproof!
- Don’t Overcook Your Pasta: Cook your macaroni just until it’s al dente (slightly firm to the bite). It will continue to cook a little in the sauce, so you don’t want it mushy.
- Drain Beef Well: Make sure to drain off most of the fat from the ground beef. This keeps the mac and cheese from being too greasy.
- Pasta Water is Key: Seriously, don’t forget to reserve that pasta water! It’s the secret to a silky, smooth sauce that clings perfectly to the macaroni.
- Prep Ahead: You can pre-slice your veggies a day in advance and store them in an airtight container in the fridge. This will make cooking even quicker!
- Low and Slow for Veggies: If you prefer your veggies very soft, you can let them sauté a little longer after adding them to the beef.
How to Store It
Leftovers are a beautiful thing! This High-Protein Philly Cheesesteak Mac & Cheese reheats like a dream.
In the Fridge: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy, you can reheat it gently on the stovetop over low heat, adding a splash of milk or water to loosen up the sauce. You can also microwave it, again, adding a little liquid for creaminess.
FAQs
Got questions? I’ve got answers!
Q: Can I make this ahead of time?
A: You can cook the beef and veggies ahead of time, but it’s best to assemble and finish the mac and cheese just before serving for the freshest texture.
Q: Is this recipe very spicy?
A: No, this recipe as written is not spicy. The bell peppers add a mild sweetness. If you like heat, you can add red pepper flakes or jalapeños!
Q: What kind of pasta is best?
A: Elbow macaroni is classic, but any short pasta shape that holds sauce well will work. Whole wheat or chickpea pasta are great options for added protein and fiber.
High-Protein Philly Cheesesteak Mac & Cheese
Equipment
- Large skillet
- Pot for cooking pasta
Ingredients
Main ingredients
- 800 g Lean ground beef
- 1 tbsp Garlic, minced
- 75 g Green and yellow bell peppers, thinly sliced
- 1 Fresh parsley, chopped for garnish
- 100 g White onion, thinly sliced
- 240 g Dry macaroni or your favorite elbow macaroni
- 1 tsp Salt to taste
- 20 g Butter
- 3 Light cheese, shredded e.g., cheddar, Monterey Jack, or a blend
- 140 g Light cream cheese
- 50 g Mozzarella cheese, shredded
- 125 ml Reserved pasta water
Instructions
- Cook your macaroni according to package directions, reserving about 125 ml of starchy pasta water before draining.800 g Lean ground beef
- In a large skillet over medium-high heat, brown the lean ground beef. Drain off any excess fat.800 g Lean ground beef
- Add minced garlic, sliced bell peppers, and sliced onion to the skillet with the beef. Sauté for 5-7 minutes until tender.800 g Lean ground beef
- Stir in butter, shredded light cheese, and light cream cheese. Stir until melted and combined into a creamy sauce.800 g Lean ground beef
- Add the cooked macaroni to the skillet with the cheesy beef and veggie mixture.800 g Lean ground beef
- Gradually add the reserved pasta water, a little at a time, stirring until the sauce reaches your desired consistency.800 g Lean ground beef
- Stir in the shredded mozzarella cheese until melted.800 g Lean ground beef
- Season with salt to taste.800 g Lean ground beef
- Garnish with fresh chopped parsley and serve hot.800 g Lean ground beef