Description
A comforting blend of Philly cheesesteak and mac and cheese, packed with protein and flavor, perfect for busy weeknights.
Ingredients
- 8 oz Dry Macaroni
- 1 lb Lean Ground Beef
- 1 cup Chopped White Onion
- 2 cloves Minced Garlic
- 2 cups Bell Peppers (Red, Green & Yellow)
- 2 tablespoons Butter
- 8 oz Light Cream Cheese
- 1 cup Shredded Mozzarella
- 4 slices Light Cheese Slices
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes
- 1/4 cup Fresh Parsley (Optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Stir in the macaroni and cook until just al dente, about 7 to 8 minutes. Drain and set aside, saving a cup of the pasta water for later.
- Heat a large skillet over medium heat and add the butter. Once melted, add the chopped onion and sauté until translucent and soft.
- Add the minced garlic to the skillet and stir for about 30 seconds.
- Increase heat to medium-high and add the lean ground beef. Cook until no pink remains, seasoning with salt, pepper, and paprika.
- Stir in the chopped bell peppers and cook until softened slightly.
- Lower the heat to medium and fold in the light cream cheese until melted.
- Add the shredded mozzarella and cheese slices, stirring until a smooth sauce forms.
- Fold in the cooked macaroni, gently coating every piece with sauce.
- Let the pan sit on low heat for a couple of minutes to settle.
- Optional: Transfer to a baking dish, sprinkle with mozzarella, and bake at 350°F until bubbly.
- Remove from oven and let rest before serving. Garnish with parsley.
Notes
For extra protein, consider adding cottage cheese or swapping some macaroni for whole-wheat shapes. Leftovers can be transformed into stuffed peppers or patties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop/Baking
- Cuisine: American