Craving all the cozy cheesesteak vibes and that mac & cheese hug—without blowing your macros? This High-Protein Philly Cheesesteak Mac & Cheese has your back! Juicy beef, sweet peppers, velvety cheese sauce, and pasta all come together in one skillet in 30 minutes flat.
I’ll never forget the first time I made this recipe during my competition prep days. My teenage son walked into the kitchen, took one bite, and said, “Wait, this is supposed to be healthy?” That’s when I knew I’d cracked the code on making high-protein comfort food that actually tastes like comfort food. This dish combines two beloved classics—Philly cheesesteaks and creamy mac and cheese—into one protein-packed powerhouse that delivers 40-45 grams of protein per serving. The secret is using lean ground beef and a clever cheese sauce technique that keeps things creamy without heavy cream. You’re going to love this one!
Table of Contents
Ingredients for High-Protein Creamy Philly Cheesesteak Mac & Cheese
I always use 90% lean ground beef for the best macro balance, and my go-to pasta choice is whole wheat macaroni for that extra protein boost. Pro tip for selecting peppers—I grab whatever’s on sale and mix the colors for visual appeal.
- 1¾ lbs lean ground beef (90% lean or higher)
- 1 tbsp butter (or olive oil for dairy-free option) – I recommend European-style butter for richer flavor
- 1 tbsp minced garlic (fresh is best, but jarred works too)
- ½ cup chopped white onion (about 1 medium onion)
- ¾ cup mixed bell peppers (red, green, yellow – diced) – My preference is equal parts of each color
- Salt, black pepper, paprika, and red pepper flakes (to taste)
- 5 oz light cream cheese (softened at room temperature) – In my experience, softened cream cheese melts much smoother
- ½ cup shredded part-skim mozzarella cheese
- 3-4 slices light American cheese (or your favorite melting cheese) – I usually tear these into smaller pieces for faster melting
- ½ cup reserved pasta cooking water (liquid gold for sauce consistency)
- 8 oz whole wheat macaroni pasta (or chickpea pasta for extra protein)
- Fresh parsley for garnish
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you start cooking—this recipe moves quickly once you begin, and timing is everything for the perfect creamy texture.
Step 1: Cook the macaroni in salted boiling water according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water in a measuring cup—this is crucial for creating the silky sauce texture later.
Step 2: In a large skillet over medium heat, melt the butter and sauté the minced garlic and chopped onions for 2-3 minutes until fragrant. Add the diced bell peppers and cook for another 4-5 minutes until they’ve softened but still have a slight crunch.
Step 3: Crumble the ground beef directly into the skillet, breaking it into small, bite-sized pieces as it cooks. Cook for 5-7 minutes until completely browned and cooked through. Drain any excess fat if needed, then season generously with salt, pepper, paprika, and a pinch of red pepper flakes.
Step 4: Reduce heat to low—this is critical to prevent the cheese from seizing up. Stir in the softened cream cheese first, followed by the mozzarella and torn American cheese slices. Stir gently until everything melts into a smooth, creamy sauce.
Step 5: Add the cooked pasta and gradually pour in the reserved pasta water, starting with just a few tablespoons. Toss everything together until each noodle is coated in that gorgeous, creamy cheese sauce. Add more pasta water as needed to reach your desired consistency.
What to Serve with High-Protein Creamy Philly Cheesesteak Mac & Cheese
This hearty dish pairs beautifully with fresh, crisp sides that balance the rich, creamy flavors and add nutritional variety to your meal.
Simple Green Salad: A light mixed greens salad with cherry tomatoes and cucumber dressed in a tangy vinaigrette cuts through the richness perfectly while adding fiber and vitamins.
Chickpea, Beet, and Feta Salad: This vibrant, protein-rich salad provides a refreshing Mediterranean contrast with its earthy beets and creamy feta, plus you’ll get an extra protein boost.
Roasted Broccoli: The slight bitterness and crispy edges of roasted broccoli provide an excellent textural contrast to the creamy pasta, plus you’ll boost your vegetable intake significantly.
Easy 2-Ingredient Cottage Cheese Flatbread: For special occasions, this high-protein flatbread makes perfect garlic bread for dipping into any extra cheese sauce while adding even more protein to your meal.
Fresh Fruit Salad: A refreshing fruit salad with seasonal berries provides a light, sweet finish that cleanses the palate after this rich, protein-packed main dish.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for up to 3 months. I recommend portioning it into meal prep containers right after cooking for easy grab-and-go lunches.
When reheating, add a splash of milk or low-sodium broth to restore the creamy texture—the pasta tends to absorb the sauce as it sits. Reheat gently in the microwave in 30-second intervals, stirring between each interval to ensure even heating, or warm it in a skillet over low heat.
Pro tip from my kitchen: this recipe tastes even better the next day as the flavors meld together. I usually make a double batch on Sunday and use it for quick weeknight dinners throughout the week. For meal prep fans, try pairing it with my High-Protein Breakfast Bowls for a complete day of protein-packed meals.
Conclusion
This recipe proves that high-protein eating doesn’t mean sacrificing flavor or comfort. With 40-45 grams of protein per serving and all the satisfying taste of your favorite comfort foods, it’s a win-win for your taste buds and your fitness goals. Give this recipe a try—your family will be asking for seconds before you know it!
High-Protein Creamy Philly Cheesesteak Mac & Cheese
Ingredients
Equipment
Method
- Cook the macaroni in salted boiling water according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water in a measuring cup.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic and chopped onions for 2-3 minutes until fragrant. Add the diced bell peppers and cook for another 4-5 minutes until softened.
- Crumble the ground beef directly into the skillet, breaking it into small pieces as it cooks. Cook for 5-7 minutes until completely browned. Drain excess fat if needed, then season with salt, pepper, paprika, and red pepper flakes.
- Reduce heat to low. Stir in the softened cream cheese first, followed by the mozzarella and torn American cheese slices. Stir gently until everything melts into a smooth, creamy sauce.
- Add the cooked pasta and gradually pour in the reserved pasta water, starting with a few tablespoons. Toss everything together until each noodle is coated. Add more pasta water as needed to reach desired consistency.
Notes
