It is 6pm and your family is hungry. You want something cozy that actually feels healthy and satisfying. This Philly Cheesesteak Mac and Cheese is the perfect solution for your table. It delivers all those nostalgic flavors without the heavy slump afterward.
This dish is a total lifesaver during a busy winter week. It brings together tender beef and creamy pasta in one pan. You can feel good about serving this nutritious comfort food tonight. Let’s get cooking something your family will request every week.
Why This Recipe Is a Winner
This recipe is a massive win for your fitness goals. It packs over 40 grams of protein into every single serving. You get the creamy cheesiness you crave with much less fat. It is the ultimate way to enjoy a healthy reset meal.
Your kids will love the familiar, mild flavors of the sauce. You will love that it uses simple pantry staples. It is budget-friendly and fast for any hectic weeknight. This is truly a meal that everyone can agree on.
Simple Cooking Steps
Making a homemade cheese sauce might sound intimidating to beginners. However, this method is completely foolproof and fast. You do not even need to make a traditional roux. The Greek yogurt does all the heavy lifting for you.
Everything happens in just a few simple stages. You brown the meat, soften the veggies, and stir. It is doable for any home cook regardless of skill level. You will have a hot meal ready in 35 minutes.
Ingredients You’ll Need
These ingredients are mostly fresh staples you likely already have. They come together to create a rich, savory flavor profile.
- 16 oz 93/7 lean ground beef
- 8 oz protein-enriched elbow macaroni pasta
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups skim milk
- 1 cup fat-free plain Greek yogurt
- 1.5 cups shredded low-fat provolone cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
Step-by-Step Directions
- Cook the protein macaroni in salted boiling water until al dente.
- Drain the pasta and set it aside for later.
- Brown the lean ground beef in a large skillet over medium-high heat.
- Break the beef into small crumbles and drain any excess fat.
- Add the diced bell pepper and onion to the skillet.
- Sauté for 5 to 7 minutes until the vegetables are soft.
- Stir in the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- Reduce the heat to low and whisk in the milk and yogurt.
- Stir constantly to ensure the sauce stays smooth and creamy.
- Gradually fold in the shredded provolone until it is completely melted.
- Add the cooked macaroni and toss until everything is evenly coated.
- Remove from the heat and serve your meal immediately.
Best Ways to Enjoy It
Serve this Philly Cheesesteak Mac and Cheese in big, warm bowls. It looks beautiful with a little extra black pepper on top. Pair it with a crisp green side salad for balance. This adds a lovely crunch to the creamy meal.
You can also serve it with steamed broccoli or green beans. It is a complete meal in one bowl for your family. Set the table, call the kids, and enjoy the quiet. They will be too busy eating to complain!
Storage & Reheating
This recipe is a dream for your Sunday meal prep. It stays fresh in the fridge for up to four days. Store it in airtight glass containers for the best results. It makes a perfect, high-protein lunch for work.
To reheat, add a small splash of milk to the bowl. Heat it in the microwave in 30-second intervals. This keeps the cheese sauce silky and smooth rather than dry. It tastes just as good the next day.
Recipe Tips for Best Results
- Don’t skip the Worcestershire sauce for that authentic Philly flavor.
- Use a non-stick skillet to make cleanup much faster.
- Let the Greek yogurt reach room temperature before adding it.
- Stir the sauce constantly on low heat to prevent any curdling.
- For a healthy reset, double the bell peppers for extra volume.
- Grate your own cheese for a much smoother melt.
- Add a dash of hot sauce if you like a little kick.
Ways to Switch It Up
- Swap the ground beef for lean ground turkey or chicken.
- Use gluten-free chickpea pasta to keep it wheat-free.
- Add sliced mushrooms during the sauté step for more earthiness.
- In summer, swap the bell peppers for fresh zucchini rounds.
- Try pepper jack cheese if you want a spicy twist.
Common Questions
Can I make this ahead of time?
Yes, you can definitely prepare the beef and veggie mixture early. Just store it in the fridge until you are ready. When dinner time hits, simply boil the pasta and finish the sauce.
Will my kids notice the Greek yogurt?
Most kids never notice the swap because it is so creamy. The provolone and spices mask the tang of the yogurt perfectly. It just tastes like a rich and decadent cheese sauce.
How do I know when the sauce is done?
The sauce is ready when it looks glossy and coats the spoon. It will continue to thicken slightly as it sits. Remove it from the heat as soon as the cheese melts.
I hope this cozy meal brings a little extra warmth to your table tonight. It is the perfect way to stay on track while enjoying the foods you love. Give it a try and enjoy every creamy bite!
— Lidia
High Protein Creamy Philly Cheesesteak Mac & Cheese
Ingredients
- 16 oz 93/7 lean ground beef
- 8 oz protein -enriched elbow macaroni pasta
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups skim milk
- 1 cup fat -free plain Greek yogurt
- 1.5 cups shredded low-fat provolone cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
Instructions
- Cook the protein macaroni in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
- In a large non-stick skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it into small crumbles. Drain any excess fat.
- Add the diced green bell pepper and yellow onion to the skillet with the beef and sauté for 5 to 7 minutes until the vegetables are softened.
- Stir in the garlic powder, onion powder, sea salt, black pepper, and Worcestershire sauce to season the beef mixture.
- Reduce the skillet heat to low. Whisk in the skim milk and fat-free Greek yogurt, stirring constantly to prevent curdling.
- Gradually fold in the shredded provolone cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the skillet and toss thoroughly until the pasta is evenly coated in the cheese and beef mixture.
- Remove from heat and serve immediately while the sauce is at peak creaminess.
