Description

This high-protein Philly cheesesteak mac and cheese is creamy, cheesy, and packed with bold flavor. Perfect for weeknight dinners, game-day gatherings, or meal prep, it blends the classic comfort of mac and cheese with the savory goodness of a Philly cheesesteak. With tender beef, sautéed peppers, and plenty of melty cheese, each bowl is hearty, protein-rich, and absolutely satisfying

Ingredients

Scale

12 oz high-protein pasta (chickpea or lentil pasta works great)
1 lb lean ground beef (or shaved steak)
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
2 tbsp all-purpose flour (or almond flour for low carb)
3 cups milk (or unsweetened almond milk)
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp smoked paprika
Salt & black pepper to taste

Fresh parsley for garnish

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Instructions

Cook pasta according to package directions; drain and set aside.
In a skillet, heat olive oil and sauté onions, peppers, and garlic until tender.
Add ground beef and season with salt, pepper, and paprika. Cook until browned.
In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk, whisking until smooth and thickened.
Stir in provolone, mozzarella, and Parmesan until melted and creamy.
Combine pasta, beef mixture, and cheese sauce in a large pot. Mix well.

Serve hot, garnished with fresh parsley and a sprinkle of black pepper.

Notes

For extra spice, add diced jalapeños or crushed red pepper flakes

Use protein-enriched pasta for maximum nutrition

Swap ground beef with chicken or turkey for a leaner option