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.