Creamy Philly Cheesesteak Mac & Cheese You’ll Crave
This Creamy Philly Cheesesteak Mac & Cheese is a twist on comfort food, combining creamy cheese with a protein punch for satisfying meals.
Equipment
- large pot
- large skillet
Ingredients
For the Pasta
- 240 g dry macaroni Choose whole wheat or chickpea pasta for an added protein boost!
For the Meat
- 800 g lean ground beef Substitute with turkey for a lighter option or chickpeas for a vegetarian twist.
For the Sautéed Vegetables
- 20 g butter Olive oil can be used for a healthier fat option.
- 1 tablespoon minced garlic Fresh garlic delivers the best flavor.
- 100 g chopped white onion Sweet onions can add extra flavor if preferred.
- 75 g red bell pepper Feel free to mix and match with your favorite peppers.
- 75 g green bell pepper Feel free to mix and match with your favorite peppers.
- 75 g yellow bell pepper Feel free to mix and match with your favorite peppers.
For the Creamy Sauce
- 140 g light cream cheese Opt for full-fat cream cheese for a richer sauce.
- 50 g shredded mozzarella Other cheese varieties can be mixed in for a unique flavor.
- 3–4 slices light cheese Choose your favorite melting cheese for variety.
- 125 ml reserved pasta water This helps bind the sauce to the pasta.
For Seasoning
- salt Season to taste.
- pepper Season to taste.
- paprika Season to taste.
- chili flakes Season to taste.
For Garnish
- fresh parsley A sprinkle brightens up the dish.
Instructions
Step-by-Step Instructions
- Begin by bringing a large pot of salted water to a rolling boil, then add 240g of dry macaroni. Cook according to package instructions until al dente, usually around 7–9 minutes. Reserve 125ml of the pasta water for later and drain the rest.
- In a large skillet, melt 20g of butter over medium heat. Add 1 tablespoon of minced garlic, 100g of chopped white onion, and 75g each of red, green, and yellow bell peppers. Sauté for about 4–5 minutes until the vegetables have softened.
- Crumble in 800g of lean ground beef, ensuring even distribution. Cook for 5–7 minutes, breaking apart with a spatula until browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low and stir in 140g of light cream cheese, 50g of shredded mozzarella, and 3–4 light cheese slices. Allow to melt into a creamy sauce over 3–5 minutes.
- Add the cooked macaroni and reserved pasta water to the skillet. Toss until noodles are evenly coated with the sauce. Adjust with more pasta water if needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2–3 months. Thaw in the fridge overnight and reheat gently with added liquid for creaminess.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 50gProtein: 45gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 3mg
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