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- 8 oz whole wheat macaroni - 1 lb lean ground beef or turkey - 1 large onion, thinly sliced - 1 large bell pepper (preferably green), sliced - 2 cloves garlic, minced - 1 cup low-sodium beef broth - 1 cup low-fat cream cheese, softened - 1 cup shredded provolone cheese - 1 tablespoon Worcestershire sauce - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) This recipe gives you a mix of hearty and healthy. Whole wheat macaroni adds fiber. Lean protein, like ground beef or turkey, packs a punch. Onions, bell peppers, and garlic give it a fresh taste. For the sauce, low-sodium beef broth keeps it savory. Low-fat cream cheese brings creaminess without the guilt. Provolone cheese melts beautifully, adding rich flavor. Worcestershire sauce boosts depth. Salt and pepper season the dish just right. Olive oil helps cook the veggies and meat. Fresh parsley adds a nice touch at the end. Gather these ingredients, and you're set to make a delightful meal! {{ingredient_image_2}} To start, fill a large pot with water. Add a pinch of salt. Bring it to a rolling boil. When it boils, add the whole wheat macaroni. Cook it according to the package. You want it to be al dente, which means firm but cooked. This usually takes about 8-10 minutes. After cooking, drain the macaroni and set it aside. Next, heat a large skillet over medium heat. Add two tablespoons of olive oil. Once the oil shimmers, add the sliced onion and bell pepper. Cook these for about 5-7 minutes. Stir them occasionally. You want them to be tender. They should start to caramelize slightly. This brings out their sweet flavor. Now, push the veggies to one side of the skillet. Add 1 pound of lean ground beef or turkey to the empty space. Cook it for about 5-6 minutes. Stir often and break up the meat with a spatula. You want it fully browned. Season the meat with salt and pepper. This step is key for good flavor. After the meat is browned, add minced garlic and Worcestershire sauce. Stir everything together for about 2 minutes. Then, carefully pour in 1 cup of low-sodium beef broth. Raise the heat to a gentle simmer. Slowly mix in 1 cup of softened low-fat cream cheese. Keep stirring until the sauce is creamy and well combined. Take the cooked macaroni and gently fold it into the skillet. Make sure each piece of macaroni gets coated in the cheesesteak sauce. This will ensure every bite is packed with flavor. Sprinkle 1 cup of shredded provolone cheese over the top. Remove the skillet from heat and cover it with a lid. Let it sit for a couple of minutes. This will melt the cheese perfectly. When serving, you can garnish it with fresh chopped parsley for a pop of color. Enjoy your High Protein Philly Cheesesteak Mac hot! To boost flavor in your High Protein Philly Cheesesteak Mac, consider adding a few spices. Smoked paprika or garlic powder can give a nice kick. You might also try some onion powder for extra depth. A dash of cayenne pepper can add heat if you like spice. For cheese, provolone is great, but cheddar or mozzarella also work well. Each cheese brings a unique taste and texture to the dish. Perfect browning is key to great flavor. Heat your skillet until it’s hot before adding the meat. This helps brown the meat quickly and adds a nice crust. If your macaroni sticks, be sure to stir it often while cooking. Adding a bit of oil to the water can help too. It keeps the pasta from clumping together. You can make this dish ahead of time. Just follow the recipe and let it cool before storing. Place it in an airtight container in the fridge. To reheat, warm it in the oven at 350°F for about 20 minutes. Stir in a splash of broth if it seems dry. Microwaving works, too, but be sure to cover it to keep it moist. Enjoy your meal whenever you want! Pro Tips Use Whole Wheat Pasta: Opting for whole wheat macaroni not only boosts the fiber content but also adds a nutty flavor that complements the dish. Choose Lean Meat: Using lean ground beef or turkey helps keep the dish healthier while still providing ample protein for a filling meal. Customize Vegetables: Feel free to add more vegetables such as mushrooms or spinach for added nutrition and flavor variation. Let it Rest: Allowing the dish to sit for a few minutes after cooking enhances the flavors and gives the cheese time to fully melt and integrate. {{image_4}} You can swap lean ground beef or turkey for other proteins. Chicken works great here. For a plant-based option, use lentils or mushrooms. When you change proteins, adjust cooking time. Chicken may take longer to cook. Always check that it reaches a safe temperature. Making this dish vegan or vegetarian is easy. Replace meat with mushrooms or jackfruit. For cheese, look for plant-based options that melt well. Use gluten-free macaroni if needed. Many brands offer tasty alternatives made from rice or chickpeas. You can add fun ingredients to change flavors. Try mushrooms for earthiness or jalapeños for heat. Both add depth to the dish. For a unique twist, use different sauces, like buffalo sauce or barbecue. Adding spices like smoked paprika or Italian herbs can also enhance the taste. To store leftovers in the fridge, let the High Protein Philly Cheesesteak Mac cool. Then, transfer it to an airtight container. Place this in the fridge within two hours of cooking. This helps keep it fresh. Consume within three to four days for the best taste. To maintain freshness, avoid leaving the dish at room temperature for too long. Use a scoop to serve, so you don’t expose the whole dish to air. This keeps the remaining mac creamy and tasty. To freeze this dish, first cool it completely. Then, portion the mac into freezer-safe containers. Leave a little space at the top, as it may expand. Make sure to seal them tightly to prevent freezer burn. When you’re ready to enjoy it again, thaw the dish in the fridge overnight. For reheating, use the microwave or oven. If using the oven, cover it to keep moisture in. Heat until warm and bubbly, about 20 minutes at 350°F. Homemade High Protein Philly Cheesesteak Mac lasts about three to four days in the fridge. If frozen, it can last up to three months. Look for signs of spoilage. If you see mold, a sour smell, or a change in color, it’s best to throw it away. Always trust your senses. Eating spoiled food is not worth the risk! You can use several great options. Try using Greek yogurt for a tangy twist. Silken tofu works well too, making it dairy-free. If you want a low-fat choice, consider cottage cheese blended until smooth. Each option gives your dish a creamy texture while keeping it healthy. Yes, you can! Many pasta types work well here. Penne or rotini can be fun alternatives. If you like a twist, try using gluten-free pasta. Just make sure to adjust cooking times as needed. Absolutely! This dish is perfect for meal prep. You can make it ahead and store it in the fridge. Simply divide it into portions. When you're ready to eat, just reheat in the microwave or on the stove. Want some heat? Add red pepper flakes or diced jalapeños when cooking. Hot sauce can spice things up too. For a smoky flavor, try adding smoked paprika. Adjust the heat to match your taste! Serve this mac with a fresh salad for balance. A simple garden salad works well. You can also pair it with roasted veggies. For a crunch, try some garlic bread on the side. Enjoy your meal! In this post, we explored making a delicious High Protein Philly Cheesesteak Mac. We covered key ingredients like whole wheat macaroni, lean protein, and veggies. I shared step-by-step cooking tips to help you achieve the best flavor and texture. You can even mix in variations to suit your taste. Whether meal prepping or diving into leftovers, this dish offers flavor and nutrition. Try it out and make it your own! Enjoy your cooking journey!

High Protein Philly Cheesesteak Mac

A hearty and delicious macaroni dish inspired by the classic Philly cheesesteak, packed with protein and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz whole wheat macaroni
  • 1 lb lean ground beef or turkey
  • 1 large onion, thinly sliced
  • 1 large bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 1 cup low-fat cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1 tablespoon Worcestershire sauce
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil. Once boiling, add the macaroni and cook according to the package instructions until it reaches an al dente texture. When done, drain and set aside for later.
  • In a large skillet, pour in the olive oil and heat over medium heat. Once the oil is shimmering, add the thinly sliced onion and bell pepper. Sauté these for about 5-7 minutes, stirring occasionally, until they become tender and start to caramelize slightly.
  • After the vegetables have cooked down, create a space in the center of the skillet by pushing the veggies to one side. Add the ground beef or turkey to the cleared area. Cook, stirring occasionally and breaking the meat apart with a spatula, until it is browned and fully cooked through, roughly 5-6 minutes.
  • Introduce the minced garlic, Worcestershire sauce, salt, and pepper to the browned meat mixture. Stir to combine all ingredients, allowing them to meld for an additional 2 minutes.
  • Carefully pour the beef broth into the skillet, raising the heat to bring the mixture to a gentle simmer. Gradually stir in the softened cream cheese, mixing until the sauce becomes creamy and well-integrated with the meat.
  • Gently fold the cooked macaroni into the skillet, ensuring each piece is well coated with the cheesesteak sauce.
  • Sprinkle the shredded provolone cheese over the top of the mixture. Remove the skillet from heat and cover it with a lid for a couple of minutes, allowing the cheese to melt into a gooey topping.
  • Serve the dish hot, garnished with a sprinkle of fresh chopped parsley for a touch of color and flavor.

Notes

Consider serving this hearty mac in individual bowls or on a large serving platter. For an enticing finish, sprinkle extra provolone cheese and finely chopped parsley on top just before serving to elevate both flavor and visual appeal.
Keyword cheesesteak, high protein, macaroni