Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Make it, cool it, and refrigerate. Reheat gently with a splash of liquid.

Can I use ground turkey or a plant-based protein?

Absolutely. Ground turkey works well if you want a lighter option. Chickpeas also make a hearty vegetarian swap. Adjust seasoning to taste and keep an eye on texture.

Is this recipe oven-friendly for a crowd?

Yes. After assembling, place in a large baking dish, top with extra cheese, and bake at 350 F until bubbly and golden. Let it rest a few minutes before serving.

Can I freeze leftovers?

You can. Freeze in portions for up to three months. Thaw overnight in the refrigerator and reheat gently to keep the creamy texture intact.

What’s the best way to keep the sauce smooth?

Use room temperature cream cheese, stir continuously while the cheese melts, and add reserved pasta water a little at a time. Low, steady heat is your friend.

High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss

Description

A warm, comforting dish that combines macaroni with lean ground beef, colorful bell peppers, and creamy cheeses for a nourishing meal.

Ingredients

Scale

8 oz Dry Macaroni
1 lb Lean Ground Beef
1 cup Chopped White Onion
2 cloves Minced Garlic
2 cups Bell Peppers (mixed colors)
2 tablespoons Butter
8 oz Light Cream Cheese
1 cup Shredded Mozzarella
4 slices Light Cheese Slices
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Paprika
1/2 teaspoon Chili Flakes
1/4 cup Fresh Parsley (optional)

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Instructions

Bring a large pot of salted water to a boil.
Stir in the macaroni and cook until just al dente, about 7 to 8 minutes. Drain and set aside, saving a cup of the pasta water for later.
Heat a large skillet over medium heat and add the butter. Once melted, add the chopped onion and sauté until translucent and soft.
Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.
Increase heat to medium-high and add the lean ground beef. Cook until no pink remains and season with salt, pepper, and paprika.
Stir in the chopped bell peppers, cooking until they soften slightly but retain some snap.
Lower the heat to medium and fold in the light cream cheese, stirring until melted then adding reserved pasta water if needed.
Add the shredded mozzarella and the light cheese slices, stirring until a smooth sauce forms.
Taste and adjust seasoning with chili flakes as desired.
Gently fold in the cooked macaroni, ensuring each piece is coated with sauce.
Let the pan sit over low heat for a couple of minutes to meld flavors.
Optional: Transfer to a baking dish, sprinkle additional mozzarella, and bake at 350°F until bubbly and golden.
Serve warm, garnished with fresh parsley.

Notes

Use fresh garlic for the best flavor. Leftovers are even richer the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop & Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg