I still remember the first time I turned Philly cheesesteak flavors into a mac and cheese — it felt like two comfort-food worlds collided in the best possible way. This Easy High-Protein Creamy Philly Cheesesteak Mac and Cheese swaps thinly sliced steak for lean ground beef and leans on cream cheese and mozzarella for a silky, crowd-pleasing sauce. It’s perfect for weeknights when you want something filling, fast, and kid-approved, and it’s protein-forward so it keeps you satisfied longer. If you love creamy, protein-rich dishes, you might also like my roundup of the best cottage cheese brands for adding protein to other comfort recipes.
Why you’ll love this dish
This version of cheesesteak mac and cheese is built for busy nights and hungry households. It’s:
- High in protein thanks to 800 g of lean ground beef and added cheeses.
- Faster and less fussy than slicing steak; ground beef cooks quickly and mixes effortlessly with pasta.
- Comforting and creamy without being overly heavy — light cream cheese keeps the sauce smooth while reducing fat.
- Flexible: swap in whole-wheat or chickpea macaroni for extra fiber and protein, or make it milder for kids.
Perfect for weeknight dinners, potlucks, or a make-ahead lunch. It also reheats well, so double the batch if you want easy leftovers.
The cooking process explained
Step-by-step overview before you start:
- Boil macaroni until al dente and drain.
- Sauté aromatics (garlic, onion, peppers) in butter until soft.
- Brown the ground beef and season.
- Melt in light cream cheese to make a quick sauce.
- Toss macaroni with the beef mixture and finish with mozzarella.
This recipe is straightforward: cook pasta, build flavor in one skillet, fold everything together, and serve. No separate sauce pot required.
What you’ll need
- 800 g Ground beef, lean
- 1 tbsp Garlic (minced)
- 75 g Green & yellow bell peppers, red (sliced) — you can mix colors for flavor and visual appeal
- 100 g White onion (diced)
- 240 g Macaroni (whole wheat or chickpea pasta recommended), dry
- 1 Salt (to taste)
- 20 g Butter
- 140 g Light cream cheese
- 50 g Mozzarella (shredded)
Notes and substitutions:
- Use whole wheat or chickpea macaroni to keep the dish higher in fiber and protein. Gluten-free pasta works too; adjust cooking time.
- Light cream cheese makes a smooth, tangy sauce with less fat. For richer flavor, full-fat cream cheese or a splash of milk can be used.
- Mozzarella adds stretch and mild flavor — swap part for a sharper cheese (like a small amount of cheddar) if you want more bite.
Step-by-step instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic, onions, and bell peppers, and sauté until softened, about 4–5 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until fully browned and no longer pink. Season with salt while cooking.
- Reduce the heat to low and stir in the light cream cheese until it melts and forms a creamy sauce that coats the beef and vegetables.
- Combine the cooked macaroni with the beef and cheese mixture, stirring well so the pasta is evenly coated.
- Stir in the mozzarella until it melts into the pasta, creating a cohesive, creamy texture.
- Serve warm and enjoy your creamy cheesesteak mac and cheese!
Best ways to enjoy it
- Serve in shallow bowls and garnish with chopped parsley or sliced scallions for color and freshness.
- Pair with a crisp green salad or steamed broccoli to balance richness.
- For a heartier meal, add roasted mushrooms or a handful of baby spinach folded in just before serving.
- Top individual portions with extra shredded mozzarella and broil for 1–2 minutes to create a golden crust.
I also use this dish as a base for meal-prep bowls — portion into containers and add a lemony arugula salad when you reheat.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or milk to restore creaminess. Microwave in 30–45 second bursts, stirring between intervals.
- Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note texture may change slightly after freezing due to dairy.
- Food safety: Reheat leftovers to an internal temperature of 74°C (165°F) before eating.
Helpful cooking tips
- Salt your pasta water well — it flavors the macaroni from the inside out.
- Don’t overcook the macaroni; al dente holds up better when mixed with the saucy beef.
- Brown the beef in batches if your skillet is crowded. Better browning = more flavor.
- If the sauce seems too thick, loosen it with a tablespoon or two of the reserved pasta water.
- For a silkier finish, grate the mozzarella yourself. Pre-shredded cheese often contains anti-caking agents that reduce melt quality.
I sometimes add a pinch of smoked paprika for background warmth; just a little goes a long way.
Creative twists
- Veg-forward: Replace half the beef with lentils or crumbled firm tofu to stretch protein and add texture.
- Spicy kick: Add sliced jalapeños or a dash of hot sauce when you sauté the peppers.
- Cheesy upgrade: Stir in a tablespoon of grated Parmesan for umami depth.
- Low-carb: Swap the macaroni for cooked cauliflower florets for a lighter, lower-carb casserole-style dish.
For cheese-free or dairy-free options, use a plant-based cream cheese and a vegan mozzarella substitute, and be mindful of melting differences.
Helpful answers
Q: How long does this take from start to finish? A: About 25–35 minutes total: 8–10 minutes to cook the pasta, 10–15 minutes to sauté and brown the beef, plus a few minutes to combine and melt the cheeses.
Q: Can I use a different pasta shape? A: Yes — elbow macaroni, penne, or shells all work well. Choose a shape that holds sauce.
Q: Is it safe to freeze this mac and cheese? A: Yes, freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Dairy sauces can change texture slightly after freezing; stirring in a little milk while reheating helps.
Q: How can I reduce sodium without losing flavor? A: Use low-sodium or no-salt-added broth (if you add broth), reduce added salt, and maximize flavor with garlic, onion, and freshly ground black pepper. A squeeze of lemon at the end brightens the dish without more salt.
Q: Can I prep components ahead? A: Absolutely. Cook the pasta and brown the beef up to 24 hours ahead. Store separately, then combine and melt the cheeses when ready to serve.
Conclusion
If you want another take on the classic combination of beef and cheesy pasta, this recipe balances speed, protein, and creamy comfort. For a different spin and additional inspiration on cheesesteak-style mac and cheese, check this Philly Cheesesteak Mac and Cheese Recipe – Whitney Bond.
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Easy High-Protein Creamy Philly Cheesesteak Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: High-Protein
Description
A comforting and creamy twist on classic cheesesteak, this mak and cheese dish is high in protein and perfect for quick weeknight dinners.
Ingredients
- 800 g Lean ground beef
- 1 tbsp Minced garlic
- 75 g Sliced green & yellow bell peppers
- 100 g Diced white onion
- 240 g Dry macaroni (whole wheat or chickpea recommended)
- Salt (to taste)
- 20 g Butter
- 140 g Light cream cheese
- 50 g Shredded mozzarella
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic, onions, and bell peppers, and sauté until softened, about 4–5 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until fully browned and no longer pink. Season with salt while cooking.
- Reduce the heat to low and stir in the light cream cheese until it melts and forms a creamy sauce that coats the beef and vegetables.
- Combine the cooked macaroni with the beef and cheese mixture, stirring well so the pasta is evenly coated.
- Stir in the mozzarella until it melts into the pasta, creating a cohesive, creamy texture.
- Serve warm and enjoy your creamy cheesesteak mac and cheese!
Notes
Use whole wheat or chickpea macaroni for higher fiber and protein. Gluten-free pasta works too; adjust cooking time accordingly. Stir in a splash of milk if the sauce is too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American