Description
A delicious fusion of cheesesteak and mac and cheese that’s creamy, comforting, and packed with protein, perfect for family dinners.
Ingredients
Scale
- 800g lean ground beef (or turkey/chickpeas)
- 240g dry macaroni (whole wheat or chickpea pasta recommended)
- 140g light cream cheese
- 50g shredded mozzarella
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers
- Salt, pepper, paprika & chili flakes (to taste)
Instructions
- Cook the macaroni in salted water until al dente. Reserve 125ml of pasta water before draining.
- Melt the butter in a large skillet over medium heat and sauté garlic, onion, and bell peppers for about 4–5 minutes until softened.
- Add in the ground beef (or chosen protein) and cook for 5–7 minutes. Season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low and stir in cream cheese, mozzarella, and cheese slices until melted.
- Combine the cooked pasta with the sauce and reserved pasta water until evenly coated.
Notes
This dish can be prepped a day in advance. Store in the fridge until ready to bake. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg