High-Protein Philly Cheesesteak Mac & Cheese
A delicious and easy mac and cheese recipe with a Philly Cheesesteak twist, packed with protein and comfort.
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
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce.