Can I make this High-Protein Creamy Philly Cheesesteak Mac & Cheese with ground turkey?

Absolutely. Ground turkey works great—just season it well since it’s a bit milder than beef.

What pasta is best for High-Protein Philly Cheesesteak Mac?

Macaroni is classic, but whole wheat, chickpea, or protein pasta all work. Chickpea pasta boosts protein the most, but cook it carefully so it doesn’t get too soft.

How do I store leftovers?

Pop leftovers in an airtight container in the fridge for 3–4 days . Reheat with a splash of milk or water to loosen the sauce.

You can, but creamy cheese sauces sometimes change texture after freezing. If you do freeze, thaw overnight in the fridge and reheat gently with a little extra liquid.

What if I don’t have cream cheese?

You can use a little heavy cream or Greek yogurt, but cream cheese gives that classic “velvety” mac texture. If using yogurt, stir it in off heat.

High-Protein Philly Cheesesteak Mac: Irresistible 30-Minute Comfort

Description

High-Protein Philly Cheesesteak Mac is a creamy, cheesy one-pan dinner packed with lean ground beef, sautéed peppers, and tender macaroni. This protein-rich comfort meal delivers all the bold Philly cheesesteak flavors in an easy 30-minute weeknight recipe the whole family will love.

Ingredients

Scale

For the Pasta

12 oz dry macaroni (whole wheat or chickpea pasta optional for extra protein)
½ cup reserved pasta water

For the Filling

1 lb lean ground beef
1 small white onion, chopped
3 cloves garlic, minced
1½ cups bell peppers (red, green, yellow), diced

For the Sauce

1–2 tbsp butter (or olive oil)
4 oz light cream cheese
1½ cups shredded mozzarella
2 light cheese slices (or preferred melting cheese)

Seasoning

1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp paprika
¼ tsp chili flakes (optional)
Fresh parsley for garnish

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Instructions

Cook Pasta:
Bring a large pot of salted water to a boil. Cook macaroni until al dente (8–10 minutes). Reserve ½ cup pasta water before draining. Set aside.
Sauté Vegetables:
In a large skillet over medium heat, melt butter. Add garlic, onion, and bell peppers. Cook for 4–5 minutes until softened and fragrant.
Brown the Beef:
Add lean ground beef to the skillet. Break apart and cook 5–7 minutes until fully browned. Drain excess grease if needed. Season with salt, pepper, paprika, and chili flakes.
Make It Creamy:
Reduce heat to low. Stir in cream cheese, mozzarella, and cheese slices. Mix until melted and smooth (about 3–4 minutes).
Combine:
Add cooked pasta and reserved pasta water. Stir until everything is coated in creamy sauce. Adjust consistency with additional pasta water if needed.
Serve:
Garnish with fresh parsley and serve warm.

Notes

For extra protein, use chickpea or high-protein pasta.

Ground turkey can replace beef for a lighter option.

Add mushrooms for a classic cheesesteak flavor boost.

Reheat leftovers with a splash of milk to restore creaminess.

Store in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1½ cups)
Calories: 520 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 85 mg