A Little History of Mac & Cheese Meets Cheesesteak
Mac and cheese dates back to the 14th century in Italy but became a staple in America thanks to Thomas Jefferson’s love of pasta and cheese. Meanwhile, the Philly cheesesteak was born in Philadelphia in the 1930s, known for its tender beef, melted cheese, and sautéed peppers and onions. Combining the two creates the ultimate comfort food mashup—rich, cheesy pasta infused with the bold, savory flavors of a classic cheesesteak. This high-protein version modernizes the dish, making it indulgent yet nourishing.
High-Protein Philly Cheesesteak Mac & Cheese – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This high-protein Philly cheesesteak mac & cheese is creamy, hearty, and packed with flavor. Perfect for game nights, weeknight dinners, or meal prep, it brings together tender pasta, juicy beef, sautéed peppers, and a luscious cheese sauce. With nearly 40g of protein per serving, this dish is both indulgent and muscle-fueling. A delicious twist on two classics, it’s comfort food with a nutritious edge that the whole family will love.
Ingredients
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12 oz elbow macaroni (protein pasta recommended)
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1 lb lean ground beef (or thinly sliced steak)
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1 tbsp olive oil
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1 onion, diced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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2 cloves garlic, minced
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2 cups skim milk
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1 cup beef broth
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1 cup shredded provolone cheese
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1 cup reduced-fat mozzarella cheese
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½ cup Greek yogurt (for creaminess and protein boost)
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1 tbsp Worcestershire sauce
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1 tsp paprika
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Salt & black pepper to taste
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Fresh parsley for garnish
Instructions
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Cook pasta according to package directions until al dente. Drain and set aside.
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Heat olive oil in a skillet. Sauté onion, peppers, and garlic until softened. Remove and set aside.
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In the same skillet, brown ground beef. Season with paprika, salt, pepper, and Worcestershire sauce.
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In a saucepan, whisk together milk and beef broth. Stir in Greek yogurt until smooth.
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Add cheeses, stirring until melted into a creamy sauce.
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Combine pasta, beef, peppers, and cheese sauce in a large pot. Mix well.
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Garnish with parsley and serve hot.
Notes
Use chickpea or lentil pasta for extra protein and fiber.
Swap beef for chicken or turkey for a leaner version.
Add mushrooms for extra volume and umami flavor.
FAQs
1. Can I make this mac and cheese ahead of time?
Yes! Assemble and refrigerate for up to 24 hours before baking or reheating. It’s great for meal prep.
2. What’s the best pasta for high-protein mac and cheese?
Protein pasta made from chickpeas, lentils, or edamame boosts protein content while keeping the texture deliciously chewy.
3. Can I bake this recipe for a crispy topping?
Absolutely! Transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F for 15 minutes until golden.
