Description
A delicious and comforting dish that combines creamy macaroni and cheese with savory Philly cheesesteak flavors.
Ingredients
- 800g lean ground beef (or turkey/chickpeas)
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers (or any mix)
- Salt, pepper, paprika & chili flakes (to taste)
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 light cheese slices (or your favorite melting cheese)
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta for a protein boost)
- Fresh parsley for garnish
Instructions
- Cook Pasta: Boil macaroni in salted water until al dente, then reserve 125ml of pasta water before draining.
- Sauté Veggies: Melt butter in a skillet, add garlic, onion, and bell peppers and sauté for 4–5 minutes.
- Add Beef: Crumble in ground beef, cook for 5–7 minutes, season with salt, pepper, paprika, and chili flakes.
- Make it Creamy: Lower heat, add cream cheese, mozzarella, and cheese slices, stirring until melted into a sauce.
- Bring it Together: Add reserved pasta and pasta water, toss to combine, adjusting sauce thickness as needed.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 2 months. Reheat with a splash of milk or reserved pasta water.