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High-Protein Philly Cheesesteak Mac Recipe
Ben Carraoli

High-Protein Philly Cheesesteak Mac Recipe

I still remember the first time I made this High-Protein Philly Cheesesteak Mac. As the garlic and peppers sizzled, the kitchen filled with that amazing aroma that instantly reminded me of a cheesesteak sandwich, but in mac and cheese form! I knew I was onto something special—creamy, cheesy, and packed with protein!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 oz dry macaroni — classic pasta works best but whole wheat or chickpea pasta can increase protein and fiber.
  • Reserved pasta water — helps loosen the sauce and makes it cling beautifully to the pasta so don’t discard it.
  • 1 lb lean ground beef — delivers strong flavor and protein while keeping the dish filling without being overly greasy.
  • 1 cup chopped white onion — adds sweetness and depth as it cooks down.
  • 2 cloves minced garlic — fresh garlic creates richer flavor compared to powder.
  • 2 cups mixed bell peppers — adds color sweetness, and texture that mimics classic Philly cheesesteak toppings.
  • 2 tablespoons butter — enhances richness while helping vegetables cook evenly.
  • 8 oz light cream cheese — creates a creamy texture without excessive heaviness.
  • 1 cup shredded mozzarella — melts smoothly and gives stretchy cheesiness. Grate fresh cheese for best melt.
  • 4 slices light cheese slices — melt quickly and help thicken the sauce evenly.
  • 1 teaspoon salt — balances flavors throughout the dish.
  • 1 teaspoon black pepper — adds mild heat and depth.
  • 1 teaspoon paprika — brings a subtle smoky flavor.
  • ½ teaspoon chili flakes — optional heat; adjust to taste.
  • ¼ cup chopped parsley — optional garnish that brightens the final dish.

Method
 

  1. Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Before draining, scoop out some pasta water and set it aside. This reserved water helps adjust sauce consistency later.
  2. Melt butter in a large skillet over medium heat and add onions, garlic, and bell peppers. Cook until softened and fragrant, stirring occasionally so nothing burns. This step creates the base flavor.
  3. Add ground beef to the skillet and break it apart while cooking. Continue until browned and fully cooked, then season with salt, pepper, paprika, and chili flakes. Proper seasoning here makes the entire dish taste richer.
  4. Lower the heat and stir in cream cheese, mozzarella, and cheese slices. Mix gently until melted and smooth, ensuring the sauce doesn’t overheat and separate.
  5. Add cooked pasta and a splash of reserved pasta water into the skillet. Stir until noodles are coated evenly, adding more water if needed to achieve a creamy, silky sauce.

Notes

  • I keep the heat low when adding cheese so the sauce stays smooth and never grainy.
  • I always taste the sauce at the end and adjust seasoning if needed.
  • I use freshly grated cheese whenever possible since it melts better.
  • I add a splash of milk when reheating leftovers to restore creaminess.