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High-Protein Philly Cheesesteak Mac & Cheese — Easy Family Meal Prep Dinner

Golden skillet of Philly Cheesesteak Mac & Cheese with melted cheese, peppers, and beef — perfect for Easy Family Meal Prep.
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A hearty, protein-forward twist on mac & cheese that blends Philly cheesesteak flavors with a silky cheese sauce — fast enough for busy evenings and satisfying enough for meal prep.

Ingredients

Scale

Pasta

  • 8 oz dry macaroni (or swap for whole-wheat or chickpea pasta for extra protein)

Filling

  • 1 lb lean ground beef (substitute ground turkey or canned/roasted chickpeas for a lighter or plant-based option)
  • 1 cup diced white onion (yellow onion is a fine substitute)
  • 2 cloves garlic, minced (fresh is best)
  • 2 cups sliced bell peppers — a mix of red, green, and yellow for color and sweetness

Cheese Sauce

  • 2 Tbsp butter (or use olive oil if you prefer)
  • 8 oz light cream cheese (use full-fat cream cheese for a richer sauce)
  • 1 cup shredded mozzarella (any melting cheese works)
  • 4 slices of light melting cheese (or your favorite cheese slices)

Seasoning & Finish

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes (optional — increase or omit to suit heat preference)
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Cook the macaroni until it’s just tender (al dente), usually 8–10 minutes. Before draining, scoop out about 1/2 cup (≈125 ml) of the starchy cooking water and set it aside.
  2. Heat a large skillet over medium heat and add the butter (or oil). Add the minced garlic, chopped onion, and sliced peppers. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 4–5 minutes.
  3. Add the ground beef to the pan and break it up with a spatula. Cook until the meat is fully browned (about 5–7 minutes). If there’s excess fat, pour a little off. Season the mixture with salt, pepper, paprika, and red pepper flakes.
  4. Turn the heat down to low. Add the cream cheese, shredded mozzarella, and the cheese slices. Stir continuously until the cheeses melt into a smooth, creamy sauce — this should take 3–4 minutes; avoid high heat to keep the texture silky.
  5. Fold the drained macaroni into the skillet with the cheese-and-meat mixture. Add a splash of the reserved pasta water and toss until the sauce evenly coats the pasta. If the sauce seems too thick, add more of the reserved water a tablespoon at a time until you reach the desired consistency.
  6. Taste and adjust seasoning if needed. Scatter the chopped parsley on top before serving, if using.

Notes

  • Melt cheeses slowly over low heat to prevent a grainy sauce; sudden high heat is the most common cause of separation.
  • The reserved pasta water is your best friend — its starch helps the sauce cling to the noodles and creates a glossy finish.
  • For make-ahead meals, store pasta and meat mixture separately; combine and gently reheat with a splash of milk or broth to restore creaminess.
  • Want a crunchy finish? Transfer to a baking dish, top with panko or crushed chips, and broil briefly — watch closely so it doesn’t burn.
  • Adjust spice levels by changing the amount of red pepper flakes or swapping paprika for smoked paprika for deeper flavor.

Nutrition

Find it online: https://irmacooks.com/philly-cheesesteak-mac-cheese-easy-family-meal-prep/