High-Protein Philly Cheesesteak Mac

This High-Protein Creamy Philly Cheesesteak Mac and Cheese is what happens when serious comfort meets quick weeknight cooking. It takes all the classic flavors you crave—cheesy sauce, savory beef, sweet peppers—and folds them into a creamy pasta that keeps you full and happy. Whether you use beef, chickpeas, or turkey, it is always a crowd-pleaser and a secret weapon for weeknight cravings or leftovers the next day.

I made this for a last-minute game night, and we polished off the entire pan before halftime. Even my friend’s picky kid went back for seconds and asked for the recipe.

Ingredients

• Lean ground beef or alternative protein: delivers that classic hearty bite and deep flavor. Look for 90 percent lean or better for a lighter result
• Whole wheat or chickpea macaroni: for extra fiber. Make sure to cook it just to al dente for the perfect texture
• Light cream cheese: creates a velvety smooth sauce without being heavy. Room temperature cream cheese blends in much easier
• Shredded mozzarella: offers that gooey pull every mac and cheese needs. Freshly grated melts more evenly than pre-shredded
• Trio of red, green and yellow bell peppers: brings sweetness and beautiful color. Choose peppers that are firm and shiny
• Butter or olive oil: is the base for sautéing and infusing that Philly cheesesteak flavor
• Chopped white onion and minced garlic: provide the backbone of deliciousness. Sweating them until translucent is the secret to building a flavorful sauce
• Paprika and chili flakes: add the right touch of warmth and depth. Smoked paprika works wonders if you have it
• Salt and black pepper: to round everything off. Taste and adjust at the end for the best balance

Instructions

Boil the Pasta:

Fill a pot with salted water and set it to high heat. When it reaches a rolling boil, add the macaroni and cook until just al dente, about 7 or 8 minutes. A minute before draining, carefully scoop out 125 milliliters of the pasta water and set it aside. Drain the macaroni but do not rinse it

Sauté the Vegetables:

Grab your largest skillet and melt the butter over medium flame. When it foams, add the chopped onions and all the bell peppers. Sauté gently for about five minutes, stirring now and then until they are glossy and soft. The color and aroma will let you know they are ready

Brown the Protein:

Add the ground beef or whichever protein you are using. Stir and break it up with your spoon, making sure it cooks evenly. Let it sizzle for about seven minutes until deeply browned and no pink color remains. This is a good time to sprinkle in salt, black pepper, paprika and chili flakes

Build the Creamy Sauce:

Lower the heat and add the cream cheese in chunks directly to the pan. Sprinkle in mozzarella and let everything melt together. If using cheese slices, drape them on top. With gentle stirring, you will see the mixture turn thick, creamy and smooth

Combine Everything:

Add the drained macaroni to the skillet along with that reserved pasta water. Toss and stir well until every piece of pasta is coated in the golden, lush sauce. Let it heat for another minute or two, so all the flavors mingle

My favorite ingredient here is the bell pepper trio. Every color brings its own sweetness and subtle flavor so you get that classic cheesesteak vibe but with a fresher twist. The very first time I shared this for family movie night, everyone was reaching for seconds before the opening credits were even over.

Storage and Leftover Tips

This mac and cheese is just as wonderful the next day. Pack it in single serving containers for easy lunches or freeze portions for up to two months. When reheating, stir in a splash of milk to bring the creaminess back. I once reheated a batch for a picnic and it was even better after the flavors had some time to mellow together.

Easy Ingredient Swaps

Switch out ground beef for ground turkey or cooked chickpeas if you want to go meatless. Chickpea macaroni is a protein bomb and it holds its shape after reheating. If you run out of mozzarella, a few slices of provolone work beautifully too.

Perfect Ways to Serve This

Pile some garlicky roasted broccoli or a peppery arugula salad on the side for a vibrant finish. You could spoon this filling into halved bell peppers and bake for a fun twist. My niece even loves scooping it onto toast for a super hearty open-faced sandwich.

Adapting for Every Season

Spring brings in fresh peas or asparagus which can be tossed in at the end. In fall, try replacing some peppers with sautéed mushrooms for a deeper note. Even a sprinkle of fresh basil over the top in summer perks everything up.

Make this once and you just might find yourself craving it in every season. There is nothing like a bowl of this cheesy, hearty mac and cheese to bring all ages to the table.

Recipe Q&A

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or chickpeas work well and offer a lighter or plant-based alternative to beef.

→ How can I make the sauce creamier?

Adding a bit more cream cheese or a splash of reserved pasta water helps create a creamier texture.

→ Are there gluten-free options?

Whole wheat or chickpea macaroni are excellent choices for those seeking gluten-free or higher-protein pasta.

→ What vegetables pair best in this dish?

Bells peppers and onions offer classic flavor, but mushrooms or spinach can be added for variation.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve creaminess.