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A creamy bowl of Philly cheesesteak mac and cheese with green peppers and lean beef

High Protein Creamy Philly Cheesesteak Mac & Cheese

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 545 kcal

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.