Description
A high-protein twist on a classic dish, combining Philly cheesesteak flavors with creamy mac & cheese.
Ingredients
Scale
- 800g lean ground beef (or turkey/chickpeas)
- 240g dry macaroni (use whole wheat or chickpea for extra protein)
- 100g chopped white onion
- 75g each red, yellow & green bell peppers
- 1 tbsp minced garlic
- 20g butter or olive oil
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 slices light cheese (your favorite meltable kind)
- 125ml reserved pasta water
- Salt, pepper, paprika & chili flakes (to taste)
- Fresh parsley, for garnish
Instructions
- Cook the macaroni in a pot of salted, boiling water until al dente. Reserve 125ml of pasta water, then drain.
- In a large skillet, melt butter over medium heat, add garlic, onion, and bell peppers; cook until soft.
- Add ground beef, cook until browned, season with salt, pepper, paprika, and chili flakes.
- Reduce heat, add cream cheese, mozzarella, and sliced cheese; stir until melted smoothly.
- Combine macaroni and sauce in the skillet, add reserved pasta water as needed for consistency. Garnish with parsley.
Notes
For a robust flavor, ensure to brown the ground meat without overcrowding the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 35 g