This High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss brings comfort and a protein boost to weeknight dinner. I love how the creamy sauce and sautéed peppers meet hearty pasta for a meal that fills us up and makes everyone smile, and I often pair it with other favorite mac dishes from my site like the honey BBQ version for variety: high-protein honey BBQ chicken mac and cheese.
What You’ll Need
- 8 oz Dry Macaroni (Whole wheat or chickpea pasta can be used)
- 1 lb Lean Ground Beef (Can be swapped with ground turkey or chickpeas)
- 1 cup Chopped White Onion (Yellow onion works well as a substitute)
- 2 cloves Minced Garlic (Use freshly minced for maximum flavor)
- 2 cups Bell Peppers (Red, Green & Yellow) (Use any mix based on preference)
- 2 tablespoons Butter (Olive oil can be used as a healthier alternative)
- 8 oz Light Cream Cheese (Regular cream cheese can be used for a richer sauce)
- 1 cup Shredded Mozzarella (Any favorite melting cheese can substitute)
- 4 slices Light Cheese Slices (Any good melting cheese slice will do)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes (Adjust to taste)
- 1/4 cup Fresh Parsley (Optional for garnish)
My Trusted Kitchen Tools
I keep this recipe simple and fast. I use a large pot to boil pasta and a big skillet for the beef and peppers. A good wooden spoon and a sturdy spatula help me break up the meat and stir the sauce.
I also use a colander to drain the pasta and a cheese grater when I shred fresh mozzarella. If you like a pan that sears meat better, pick a heavy skillet with a tight fit lid. For a quick twist on the Philly idea, I sometimes cook a version like my take on chicken philly cheese steaks and borrow the pepper mix.
Bringing It All Together
- Bring a large pot of salted water to a boil and cook the macaroni until just shy of tender.
- Drain the pasta and set it aside while you finish the sauce.
- Heat the skillet on medium and add the butter until it melts.
- Add the chopped onion and cook until soft.
- Stir in the minced garlic and cook for about 30 seconds until it smells good.
- Add the ground beef and break it into small pieces as it browns.
- Mix in the chopped bell peppers and cook until they soften.
- Season the meat and peppers with salt, pepper, paprika, and chili flakes.
- Lower the heat, then add the cream cheese in chunks and stir until smooth.
- Layer in the cheese slices and shredded mozzarella and stir until melted and creamy.
- Taste and adjust salt and pepper as needed.
- Fold the drained macaroni into the sauce until every piece is coated.
- Let it sit on low heat for a minute so the pasta soaks the sauce.
- Sprinkle the fresh parsley on top and serve right away.
Making It Your Own (Swaps & Ideas)
You can switch many parts and still keep the soul of the dish. Use ground turkey or cooked chickpeas if you want less red meat. Swap whole wheat or chickpea pasta for more fiber and protein. For a different creamy twist, try a grilled cheese mash up and get ideas from a lighter sandwich blend like this creamy avocado grilled cheese approach to find new flavors.
Add mushrooms for an earthy bite or fold in cooked spinach for green boost. For a spicier kick, increase the chili flakes or add a splash of hot sauce. If you want it richer, use full fat cream cheese and a sharper cheddar.
How We Love to Serve It
We serve this mac hot and messy on deep plates. A simple green salad with lemon dressing cuts the richness well. For kids, keep a small side of steamed broccoli or carrots on the plate so they get a veg with the mix.
If we make it for guests, I place the pan on the table and let people spoon their own portion. Top with extra shredded cheese, chopped parsley, or a little extra pepper flakes for those who like heat.
A Few Tips For Success
Cook the macaroni just before it hits al dente so it holds a bit of bite after it sits in the sauce. When you melt the cream cheese, keep the heat low so the sauce stays smooth. Break the meat into small pieces while it browns so every bite is well mixed.
Taste as you go and adjust the seasoning slowly. If the sauce feels too thick, add a splash of milk or pasta water to loosen it. If you want the mix creamier, add an extra ounce of cream cheese or a splash of heavy cream.
Saving Some For Later
Cool the mac before you pack it. Store it in an airtight container in the fridge for up to four days. To reheat, warm it gently on low in a skillet with a splash of milk or water to bring back creaminess. You can also reheat in the oven covered at 325 F until warmed through.
For longer storage, freeze in a freezer safe box for up to three months. Thaw in the fridge overnight before reheating in a skillet or the oven. Note that texture of the peppers may soften more after freezing.
From My Kitchen to Yours
I love how this meal makes weeknight dinner feel special without a lot of fuss. It takes ideas from two comfort classics and brings them together in one warm bowl. I hope you make it for a family night, a quick dinner, or when you want a filling dish that still feels a little fancy.
Your Questions, Answered
Can I make High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss ahead?
Yes. You can cook it a day ahead and chill it. Warm it slowly with a little milk in a pan before serving so the sauce stays creamy.
Can I freeze High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss?
Yes, you can freeze it for up to three months. Pack it in a freezer safe container and thaw overnight in the fridge before you reheat it on low with a splash of water or milk.
Can I make High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss vegetarian?
Yes. Swap the ground beef for cooked chickpeas or a plant based crumbled meat. You can also add extra mushrooms and spinach to make it more filling and keep the same rich sauce.
Print
High-Protein Creamy Philly Cheesesteak Mac & Cheese Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A comforting high-protein mac and cheese dish that combines creamy sauce, sautéed peppers, and hearty pasta.
Ingredients
- 8 oz Dry Macaroni (whole wheat or chickpea pasta can be used)
- 1 lb Lean Ground Beef (can be swapped with ground turkey or chickpeas)
- 1 cup Chopped White Onion (yellow onion works well as a substitute)
- 2 cloves Minced Garlic
- 2 cups Bell Peppers (any mix of red, green & yellow)
- 2 tablespoons Butter (or olive oil as a healthier alternative)
- 8 oz Light Cream Cheese (or regular cream cheese for a richer sauce)
- 1 cup Shredded Mozzarella (any favorite melting cheese can substitute)
- 4 slices Light Cheese Slices (any good melting cheese slice)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes (adjust to taste)
- 1/4 cup Fresh Parsley (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until just shy of tender.
- Drain the pasta and set it aside while you finish the sauce.
- Heat the skillet on medium and add the butter until it melts.
- Add the chopped onion and cook until soft.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef, breaking it into small pieces as it browns.
- Mix in the chopped bell peppers and cook until softened.
- Season the mixture with salt, pepper, paprika, and chili flakes.
- Lower the heat, then add cream cheese in chunks and stir until smooth.
- Layer in the cheese slices and shredded mozzarella, stirring until melted and creamy.
- Taste and adjust salt and pepper as needed.
- Fold the drained macaroni into the sauce until coated.
- Let sit on low heat for a minute so the pasta absorbs the sauce.
- Sprinkle fresh parsley on top and serve immediately.
Notes
For more fiber and protein, switch to whole wheat or chickpea pasta. Feel free to swap ground beef for turkey or chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: mac and cheese, creamy pasta, comfort food, high protein, weeknight dinner