High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
There’s something undeniably cozy about a steaming bowl of mac and cheese, especially when it’s infused with the honestly delightful flavors of a Philly cheesesteak. This High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss is not only a mouthwatering, creamy delight but also brings back the sweetest memories of family gatherings during cheerful autumn evenings. Imagine the glow of warm lights, laughter filling the air, and the tantalizing aroma of sautéed onions and peppers dancing through the kitchen. This dish transforms a classic into a high-protein powerhouse, making it perfect for an easy weeknight dinner or a comforting Sunday feast. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it a fantastic option for busy weeknights.
- A creamy, indulgent flavor that satisfies even the pickiest eaters.
- Packed with protein from lean ground beef (or turkey/chickpeas), keeping you full and satisfied.
- Versatile with ingredients: customize with your favorite veggies or swap them out as desired.
- Kid-friendly and sure to please the whole family—mac and cheese is a timeless classic, after all!
What You’ll Need
Gather These Simple Ingredients
- 8 oz Dry Macaroni (Whole wheat or chickpea pasta can be used)
- 1 lb Lean Ground Beef (Can be swapped with ground turkey or chickpeas)
- 1 cup Chopped White Onion (Yellow onion works well as a substitute)
- 2 cloves Minced Garlic (Use freshly minced for maximum flavor)
- 2 cups Bell Peppers (Red, Green & Yellow) (Use any mix based on preference)
- 2 tablespoons Butter (Olive oil can be used as a healthier alternative)
- 8 oz Light Cream Cheese (Regular cream cheese can be used for a richer sauce)
- 1 cup Shredded Mozzarella (Any favorite melting cheese can substitute)
- 4 slices Light Cheese Slices (Any good melting cheese slice will do)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes (Adjust to taste)
- 1/4 cup Fresh Parsley (Optional for garnish)
Let’s Make It Together
Step-by-Step Instructions
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Cook the Pasta: In a large pot, bring salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside, keeping a little pasta water for later.
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Sauté the Veggies: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for about 3–4 minutes until they turn tender and translucent. Stir in the minced garlic and chopped bell peppers, cooking until they soften, about 5–7 minutes.
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Brown the Beef: Push the veggies to one side of the skillet and add the lean ground beef (or turkey/chickpeas) to the other side. Season with salt, pepper, paprika, and chili flakes. Cook until the meat is browned and fully cooked through, breaking it apart with a spatula.
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Make the Sauce: Once the meat is cooked, reduce the heat to low and add the light cream cheese. Stir well until it starts melting, then add the shredded mozzarella and mix until all is creamy and combined. If the sauce is too thick, add a splash of reserved pasta water to achieve a desired consistency.
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Mix Everything Together: Add the cooked macaroni to the skillet and gently stir to combine everything, ensuring the pasta is coated in that luscious cheese sauce. Allow it to heat through for an additional 2 minutes, tasting for seasoning.
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Serve and Garnish: Spoon the creamy mac and cheese into bowls, top with slices of light cheese for an extra gooey finish, and sprinkle with fresh parsley, if desired.
Variations & Creative Twists
- Zesty Spinach: Toss in a handful of fresh spinach just before combining with the macaroni for a pop of color and nutrients.
- Spicy Kick: Add jalapeños or a dash of hot sauce for an extra kick that takes the flavor to another level.
- Crunchy Topping: Sprinkle crispy panko breadcrumbs mixed with parmesan cheese on top for a delightful crunchy texture.
- Mushroom Medley: Enhance the umami flavor by adding sautéed mushrooms along with your peppers for depth and richness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the mac and cheese in advance and store it in the fridge. Just reheat it gently on the stovetop, adding a splash of milk or reserved pasta water for creaminess.
- Ingredient Swaps: Feel free to swap the beef for cooked chickpeas for a plant-based option that still packs tons of protein.
- Storage Suggestions: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for a creamy, cozy treat.
- Perfectly Sliced Peppers: Use a mandoline or sharp knife to slice your bell peppers evenly for a professional finish—plus, they cook evenly!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 420
- Carbohydrates: 55g
- Sugar: 3g
- Fat: 14g
- Protein: 25g
- Sodium: 580mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! It’s a great make-ahead meal. Just store it in the fridge and reheat when ready.
Can I use different ingredients?
Yes! Substitute with turkey, chickpeas, or your favorite veggies. Personalize it according to your taste!
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water.
How long does it last?
This dish will stay fresh in the fridge for about 3 days. You can also freeze it for up to a month—just thaw and reheat!
Wrapping It Up
This High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss is more than just a meal; it’s a cozy hug in a bowl, perfect for any occasion. It brings together family and friends, filling the room with warmth and comfort. Don’t forget to save this delightful recipe to your “Easy Weeknight Dinner” board, so you have it ready to go for those chilly evenings when you crave something heartwarming and delicious! Enjoy every bite!
High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
Ingredients
Pasta and Cheese
- 8 oz Dry Macaroni (Whole wheat or chickpea pasta can be used)
- 8 oz Light Cream Cheese (Regular cream cheese can be used for a richer sauce)
- 1 cup Shredded Mozzarella (Any favorite melting cheese can substitute)
- 4 slices Light Cheese Slices (Any good melting cheese slice will do)
Protein and Veggies
- 1 lb Lean Ground Beef (Can be swapped with ground turkey or chickpeas)
- 1 cup Chopped White Onion (Yellow onion works well as a substitute)
- 2 cloves Minced Garlic (Use freshly minced for maximum flavor)
- 2 cups Bell Peppers (Red, Green & Yellow) (Use any mix based on preference)
Seasonings and Fats
- 2 tablespoons Butter (Olive oil can be used as a healthier alternative)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes (Adjust to taste)
- 1/4 cup Fresh Parsley (Optional for garnish)
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside, keeping a little pasta water for later.
Sautéing the Veggies
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for about 3–4 minutes until they turn tender and translucent. Stir in the minced garlic and chopped bell peppers, cooking until they soften, about 5–7 minutes.
Browning the Beef
- Push the veggies to one side of the skillet and add the lean ground beef (or turkey/chickpeas) to the other side. Season with salt, pepper, paprika, and chili flakes. Cook until the meat is browned and fully cooked through, breaking it apart with a spatula.
Making the Sauce
- Once the meat is cooked, reduce the heat to low and add the light cream cheese. Stir well until it starts melting, then add the shredded mozzarella and mix until all is creamy and combined. If the sauce is too thick, add a splash of reserved pasta water to achieve a desired consistency.
Combining and Serving
- Add the cooked macaroni to the skillet and gently stir to combine everything, ensuring the pasta is coated in that luscious cheese sauce. Allow it to heat through for an additional 2 minutes, tasting for seasoning.
- Spoon the creamy mac and cheese into bowls, top with slices of light cheese for an extra gooey finish, and sprinkle with fresh parsley, if desired.
