High-Protein Creamy Philly Cheesesteak Mac & Cheese delivers all the comfort food vibes you crave with 40-45 grams of protein per serving. This one-skillet wonder transforms classic Philly flavors into creamy, satisfying mac and cheese that actually fuels your body instead of derailing your goals.
Last Tuesday, my teenage son walked into the kitchen while I was testing this recipe and said, “Mom, this smells like heaven.” Then he proceeded to eat three servings and ask if I could make it again the next day. That’s when I knew I’d cracked the code on comfort food that doesn’t compromise your macros. This High-Protein Creamy Philly Cheesesteak Mac & Cheese combines everything we love about both dishes – the savory beef and peppers from a classic Philly with that creamy, cheesy pasta hug we all need sometimes. The best part? It comes together in just 30 minutes in one skillet, making cleanup as easy as the cooking process. You’re going to love this one!
Table of Contents
Ingredients for High-Protein Creamy Philly Cheesesteak Mac & Cheese
I always start with the highest quality ground beef I can find – it makes such a difference in the final flavor and texture. My go-to is 93/7 lean ground beef because it gives you maximum protein without excess grease that needs draining.
- 1¾ lbs (800g) lean ground beef (93/7 lean recommended)
- 1½ tbsp butter (or olive oil)
- 1 tbsp minced garlic (fresh is best)
- ⅔ cup (100g) chopped white onion – I recommend dicing small for even cooking
- ¾ cup mixed bell peppers (red, green, yellow – about 75g each)
- Salt, black pepper, paprika, and chili flakes (to taste)
- 5 oz (140g) light cream cheese (room temperature melts easier)
- ½ cup (50g) shredded mozzarella cheese – My preference is whole milk mozzarella
- 3-4 light cheese slices (American or provolone work great)
- ½ cup (125ml) reserved pasta water – In my experience, this is the secret to silky sauce
- 8.5 oz (240g) dry macaroni (whole wheat or chickpea pasta for protein boost) – I usually use Barilla Protein+ for extra grams
- Fresh parsley for garnish
Step-by-Step Instructions
I recommend reading through all steps before starting – this recipe moves quickly once you begin, and timing is key for the perfect creamy texture.
Step 1: Cook macaroni in a large pot of salted boiling water until al dente according to package directions. Before draining, reserve ½ cup of the starchy pasta water – this will be crucial for creating the perfect sauce consistency later.
Step 2: While pasta cooks, heat butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add chopped onion and bell peppers, cooking for 4-5 minutes until vegetables are softened and onions turn translucent.
Step 3: Crumble the ground beef into the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes without stirring initially to get good browning, then break apart and continue cooking until no pink remains. Drain excess fat if needed, then season generously with salt, pepper, paprika, and chili flakes.
Step 4: Reduce heat to low – this is critical to prevent the cheese from becoming grainy. Stir in room temperature cream cheese, mozzarella, and torn cheese slices. Stir slowly and constantly until everything melts into a smooth, silky sauce.
Step 5: Add the cooked pasta and reserved pasta water to the skillet. Gently fold everything together for 1-2 minutes until every noodle is coated in the creamy cheese sauce. Add more pasta water gradually if the sauce seems too thick.
Step 6: Remove from heat and garnish with fresh chopped parsley. Serve immediately while hot and creamy for the best texture and flavor.
What to Serve with High-Protein Creamy Philly Cheesesteak Mac & Cheese
Crisp Garden Salad: A simple mixed green salad with cucumber, cherry tomatoes, and light vinaigrette cuts through the richness perfectly while adding fresh vegetables and fiber to round out your macros.
Roasted Broccoli: The slight char and crisp texture from oven-roasted broccoli provides excellent contrast to the creamy pasta, plus adds extra protein and nutrients without competing flavors.
Garlic Bread: For special occasions, crusty garlic bread makes this feel like a complete restaurant-style meal and gives you something to scoop up every last bit of that delicious cheese sauce.
Steamed Green Beans: Lightly steamed green beans with a squeeze of lemon provide a bright, clean palate cleanser between rich, cheesy bites.
Caesar Salad: The crisp romaine and tangy dressing complement the savory beef and cheese flavors while adding satisfying crunch and freshness to your plate.
Storage & Serving Tips
Store leftovers in the refrigerator for up to 3 days in airtight containers. The pasta will absorb some sauce as it sits, which is completely normal.
When reheating, I recommend adding a splash of milk or low-sodium broth to bring back the creamy texture. Microwave in 30-second intervals, stirring between each, or reheat gently on the stovetop over low heat.
Pro tip: This recipe is fantastic for meal prep – divide into individual portions and you’ll have high-protein lunches ready all week. You can also freeze portions for up to 3 months, though the texture works best when enjoyed fresh.
This High-Protein Creamy Philly Cheesesteak Mac & Cheese proves you don’t have to choose between comfort food and your fitness goals. With 40-45 grams of protein per serving and incredible flavor that’ll satisfy the whole family, this recipe deserves a permanent spot in your dinner rotation. Give it a try tonight – your taste buds and your macros will thank you!
High-Protein Creamy Philly Cheesesteak Mac & Cheese
Ingredients
Equipment
Method
- Cook macaroni in a large pot of salted boiling water until al dente according to package directions. Before draining, reserve ½ cup of the starchy pasta water.
- While pasta cooks, heat butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped onion and bell peppers, cooking for 4-5 minutes until vegetables are softened and onions turn translucent.
- Crumble the ground beef into the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes without stirring initially to get good browning, then break apart and continue cooking until no pink remains. Drain excess fat if needed, then season generously with salt, pepper, paprika, and chili flakes.
- Reduce heat to low to prevent cheese from becoming grainy. Stir in room temperature cream cheese, mozzarella, and torn cheese slices. Stir slowly and constantly until everything melts into a smooth, silky sauce.
- Add the cooked pasta and reserved pasta water to the skillet. Gently fold everything together for 1-2 minutes until every noodle is coated in the creamy cheese sauce. Add more pasta water gradually if the sauce seems too thick.
- Remove from heat and garnish with fresh chopped parsley. Serve immediately while hot and creamy for the best texture and flavor.
Notes
