Creamy Philly Cheesesteak Mac & Cheese
A one-skillet comfort meal combining savory ground beef, colorful bell peppers, and creamy cheese sauce with macaroni. Ready in 25 minutes with minimal cleanup.
Ingredients
- For the Base:
- 800 g lean ground beef or ground turkey/chickpeas for alternatives
- 20 g butter or olive oil
- 1 tbsp minced garlic
- 100 g white onion chopped
- 75 g red bell pepper chopped
- 75 g green bell pepper chopped
- 75 g yellow bell pepper chopped
- Salt to taste
- Black pepper to taste
- Paprika to taste
- Chili flakes to taste, optional
- For the Cheese Sauce:
- 140 g light cream cheese
- 50 g shredded mozzarella
- 3-4 light cheese slices American-style
- 125 ml reserved pasta water
- Pasta & Garnish:
- 240 g dry macaroni whole wheat or chickpea pasta for protein boost
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add macaroni and cook until al dente according to package directions (7-8 minutes).
- Before draining, reserve 125ml of pasta water and set aside.
- Drain pasta and set aside.
- Sauté the Aromatics
- Heat butter in a large, deep skillet over medium heat.
- Add chopped onions, minced garlic, and all bell peppers.
- Sauté for 4-5 minutes, stirring occasionally, until onions are translucent and peppers soften.
- Brown the Beef
- Add ground beef to the vegetable mixture.
- Break up meat with a wooden spoon into small crumbles.
- Cook for 5-7 minutes, stirring occasionally, until no pink remains.
- Drain excess fat if needed, leaving a little for flavor.
- Season generously with salt, black pepper, paprika, and chili flakes (if using).
- Mix thoroughly to coat meat with spices.
- Create the Cheese Sauce
- Reduce heat to low.
- Add cream cheese, shredded mozzarella, and cheese slices to the skillet.
- Tear cheese slices into smaller pieces for faster melting.
- Stir slowly and consistently for 2-3 minutes until cheeses melt into a smooth sauce.
- Combine Pasta and Sauce
- Add cooked macaroni and reserved pasta water to the skillet.
- Fold everything together gently but thoroughly.
- Stir for 1-2 minutes until every piece of pasta is coated.
- If sauce is too thick, add pasta water one tablespoon at a time.
- If too thin, simmer for another minute to thicken.
- Final Seasoning & Serve
- Taste and adjust seasoning as needed (add more salt, pepper, or chili flakes).
- Serve hot in deep bowls.
- Garnish generously with fresh chopped parsley.
Notes
Protein Options: Ground turkey works as a leaner alternative. For vegetarian, use 800g drained chickpeas (lightly mash half before adding).
Pepper Flexibility: Use any color combination of bell peppers you have on hand. All one color works fine.
Cheese Tips: Let cream cheese sit at room temperature for 15-20 minutes before cooking for smoother melting. The combination of three cheese types creates the smoothest sauce.
Pasta Water is Key: The starch acts as an emulsifier, creating a silky sauce that clings to pasta. Don't skip this step.
Temperature Control: Keep heat low when melting cheese to prevent the sauce from becoming grainy or separating.
Pasta Choice: Whole wheat or chickpea/lentil pasta significantly boosts protein and fiber content.
Storage: Keep refrigerated in airtight containers for up to 4 days. Reheat on stovetop with a splash of milk or water to restore creaminess.
Variations: Add 200g sliced mushrooms with peppers for extra umami. Double chili flakes and add jalapeños for spicy version. Substitute cauliflower florets for low-carb option. Nutrition Information (per serving, approximate): Calories: 520 kcal
Protein: 38g
Carbohydrates: 48g
Fat: 18g
Fiber: 3g
Sodium: 580mg (Nutritional values are estimates and may vary based on specific ingredients used)
Pepper Flexibility: Use any color combination of bell peppers you have on hand. All one color works fine.
Cheese Tips: Let cream cheese sit at room temperature for 15-20 minutes before cooking for smoother melting. The combination of three cheese types creates the smoothest sauce.
Pasta Water is Key: The starch acts as an emulsifier, creating a silky sauce that clings to pasta. Don't skip this step.
Temperature Control: Keep heat low when melting cheese to prevent the sauce from becoming grainy or separating.
Pasta Choice: Whole wheat or chickpea/lentil pasta significantly boosts protein and fiber content.
Storage: Keep refrigerated in airtight containers for up to 4 days. Reheat on stovetop with a splash of milk or water to restore creaminess.
Variations: Add 200g sliced mushrooms with peppers for extra umami. Double chili flakes and add jalapeños for spicy version. Substitute cauliflower florets for low-carb option. Nutrition Information (per serving, approximate): Calories: 520 kcal
Protein: 38g
Carbohydrates: 48g
Fat: 18g
Fiber: 3g
Sodium: 580mg (Nutritional values are estimates and may vary based on specific ingredients used)
