Description
This one-skillet wonder combines all the flavors of a Philly cheesesteak with creamy mac and cheese. Packed with protein from lean beef, colorful peppers, and melty cheese – ready in just 30 minutes! Perfect for busy weeknights when you need comfort food that’s actually nutritious.
Ingredients
For the Pasta:
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- 8 oz dry macaroni – Whole wheat or chickpea pasta boosts the protein even more!
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- 125ml (1/2 cup) reserved pasta water – Don’t skip this! It’s the secret to that creamy sauce
For the Filling:
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- 1 lb lean ground beef – Or swap for ground turkey or chickpeas for a lighter option
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- 1 cup chopped white onion – Yellow onion works great too!
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- 2 cloves minced garlic – Fresh is always best for maximum flavor
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- 2 cups mixed bell peppers (red, green, and yellow) – The classic Philly cheesesteak combination!
For the Sauce:
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- 1-2 tablespoons butter – Or use olive oil for a healthier swap
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- 8 oz light cream cheese – Creates that dreamy, creamy sauce
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- 1 cup shredded mozzarella – The ultimate melting cheese!
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- 4 slices light cheese slices – For extra melty goodness
For Seasoning:
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- Salt and pepper to taste
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- 1 teaspoon paprika – Adds a subtle smokiness
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- 1/2 teaspoon chili flakes – Adjust to your heat preference!
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- Fresh parsley for garnish – Optional but pretty!
Instructions
Fill a large pot with salted water and bring it to a rolling boil. Add your macaroni and cook for 8-10 minutes until al dente – you want it to still have a little bite because it’ll continue cooking slightly when you mix everything together.
In your large skillet, melt 1-2 tablespoons of butter over medium heat. Once it’s bubbling and smells amazing, add your minced garlic, chopped onion, and all those beautiful bell peppers.
Sauté for about 4-5 minutes, stirring frequently. You want the vegetables to get tender and the onions to turn translucent. Your kitchen is going to smell INCREDIBLE at this point!
Time to add the star protein! Crumble in your lean ground beef, stirring it into those sautéed vegetables. Cook for about 5-7 minutes, breaking the beef apart with your spoon as it browns. You want to make sure all the pink is gone and it’s nicely browned.
If there’s excess fat (though with lean beef there shouldn’t be much), drain it off. Now season generously with salt, pepper, paprika, and chili flakes. Give it a good mix to coat everything in those spices. This is your chance to get the flavor just right!
Here’s where things get REALLY good! Reduce your heat to low – this is important because we don’t want the cheese to get grainy. Add the light cream cheese, shredded mozzarella, and cheese slices to the skillet.
Keep stirring until everything melts together into this gorgeous, creamy sauce. Be patient here – it takes about 3-4 minutes, but it’s SO worth it. The cheese needs to melt slowly to get that velvety, smooth texture.
Now for the grand finale! Add your cooked macaroni to the skillet along with that reserved pasta water. Mix everything together until every single piece of pasta is coated in that dreamy, creamy sauce.
If it looks too thick, add more pasta water a little at a time until you reach your desired consistency. The sauce should coat the pasta beautifully but still be saucy enough to pool slightly at the bottom of the bowl. That’s perfection right there!
Give it a taste and adjust seasonings one more time if needed. Garnish with fresh parsley if you’re feeling fancy, and serve immediately while it’s hot and creamy!
Notes
Keep heat LOW when melting cheese to prevent grainy texture.
Reserved pasta water is essential – don’t skip it! Can substitute ground turkey or plant-based meat.
For meal prep, store in airtight containers for up to 3 days.
Add splash of milk when reheating to restore creaminess.
Freeze portions for up to 3 months. For extra protein, use chickpea or lentil pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American