Dinner

High-Protein Creamy Philly Cheesesteak Mac & Cheese Recipe

ByGabriel Langdon November 7, 2025November 7, 2025

Introduction

This High-Protein Creamy Philly Cheesesteak Mac & Cheese combines the comforting warmth of classic mac and cheese with the hearty flavors of a Philly cheesesteak. Packed with lean ground beef and colorful peppers, it’s a satisfying meal perfect for any day of the week.

A white bowl filled with three layers of food, showing a top layer of melted cheese mixed with small green herbs scattered over a creamy, light-yellow pasta with a spiral shape. On the pasta, pieces of tender brown ground meat and thin slices of bright red bell pepper are spread, creating contrast with the pale cheese and pasta. The bowl rests on a surface of white marbled texture, adding a clean and fresh look to the dish. photo taken with an iphone --ar 4:5 --v 7

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 favorite melting cheese)
125ml reserved pasta water
240g dry macaroni (whole wheat or chickpea pasta = protein boost)
Fresh parsley for garnish

Instructions

Step 1: Cook the macaroni in salted boiling water until al dente. Reserve 125ml of the pasta water, then drain the pasta and set aside.
Step 2: In a large skillet, melt the butter over medium heat. Add the minced garlic, chopped onion, and bell peppers, sautéing for 4–5 minutes until softened.
Step 3: Crumble in the ground beef. Cook for 5–7 minutes, breaking it up with a spoon until browned. Drain any excess fat if necessary, then season with salt, pepper, paprika, and chili flakes to taste.
Step 4: Reduce the heat to low. Stir in the cream cheese, shredded mozzarella, and cheese slices. Allow the cheeses to melt fully, creating a smooth, silky sauce.
Step 5: Add the cooked macaroni and reserved pasta water to the skillet. Stir thoroughly until every noodle is coated with the creamy cheese sauce. Adjust the sauce consistency by adding more pasta water if needed.

Tips & Variations

For a vegetarian option, substitute ground beef with chickpeas or your favorite plant-based meat alternative.
Add a pinch of smoked paprika for deeper flavor and a subtle smoky note.
Use whole wheat or chickpea pasta to boost the protein content even further.
Garnish with fresh parsley or a sprinkle of chopped green onions to add a fresh and vibrant finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or reserved pasta water to restore creaminess if the sauce thickens too much.

How to Serve

A close-up view of a bowl filled with curly elbow macaroni pasta covered in a creamy, light yellow cheese sauce. There are pieces of cooked ground beef mixed with the pasta, scattered evenly throughout the dish. Slices of soft red bell pepper are visible on top, adding a pop of color. The dish is garnished with a sprinkling of finely chopped green herbs and a light dusting of black pepper. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish a day ahead and refrigerate it. Reheat thoroughly before serving, adding a little liquid to maintain creaminess.

Is it possible to freeze this mac and cheese?

While you can freeze it, the texture of the cheese sauce might change slightly. To freeze, cool completely, then store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat gently.