Creamy Philly Cheesesteak Mac & Cheese
A delightful dish combining creamy, cheesy goodness with the flavors of a classic cheesesteak, perfect for any night of the week.
Ingredients
Main Ingredients
- 800 g lean ground beef (or turkey/chickpeas) Can substitute with turkey or chickpeas for a lighter option.
- 20 g butter (or olive oil)
- 1 tbsp minced garlic
- 100 g chopped white onion
- 75 g each red, green & yellow bell peppers (or any mix)
- to taste Salt, pepper, paprika & chili flakes
- 140 g light cream cheese
- 50 g shredded mozzarella
- 3–4 slices light cheese slices (or your fave melting cheese)
- 125 ml reserved pasta water
- 240 g dry macaroni (whole wheat or chickpea pasta = protein boost)
- Fresh parsley for garnish Optional for garnish.
Instructions
Preparation
- Boil macaroni in salted water until al dente. Reserve 125ml pasta water, then drain.
- In a large skillet, melt butter over medium heat. Sauté garlic, onion, and peppers for 4–5 mins until softened.
- Crumble in beef. Cook for 5–7 mins, breaking it up. Drain excess fat if needed. Season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low. Stir in cream cheese, mozzarella, and cheese slices. Melt into a silky sauce.
- Add cooked pasta and reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust sauce thickness as needed.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2 months. Reheat in the microwave or on the stovetop, adding a splash of water for moisture if needed.