Description
A hearty and creamy mac and cheese recipe infused with the flavors of a classic Philly cheesesteak, packed with protein for a filling meal.
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 fave melting cheese)
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta = protein boost)
- Fresh parsley for garnish
Instructions
- Cook Pasta: Boil the macaroni in salted water until it’s al dente. Reserve 125ml of the pasta water, then drain the rest.
- Sauté Veggies: In a large skillet, melt the butter over medium heat. Add the minced garlic, chopped onion, and bell peppers. Sauté for 4–5 minutes until they are softened.
- Add Beef: Crumble in the ground beef (or turkey/chickpeas) and cook for 5–7 minutes, breaking it up as it cooks. If there’s excess fat, drain it off. Season with salt, pepper, paprika, and chili flakes to taste.
- Make it Creamy: Reduce the heat to low. Stir in the cream cheese, shredded mozzarella, and cheese slices. Allow them to melt together, creating a silky sauce.
- Bring it Together: Add the cooked pasta and the reserved pasta water to the skillet. Stir everything together until every noodle is coated in the creamy, cheesy goodness. Adjust the sauce thickness as needed.
Notes
For added protein, consider beans or extra cheese. Adjust spices to taste and use breadcrumbs for a crispy topping if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American