Description
A delicious twist on two favorites, this creamy mac and cheese is packed with protein and flavor.
Ingredients
Scale
- 800g lean ground beef (or turkey/chickpeas)
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers (or any mix!)
- Salt, pepper, paprika & chili flakes (to taste)
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 light cheese slices (or your fave melting cheese)
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta = protein boost)
- Fresh parsley for garnish
Instructions
- Boil macaroni in salted water until al dente. Reserve 125ml pasta water, then drain.
- In a large skillet, melt butter over medium heat. Sauté garlic, onion & peppers for 4–5 minutes until softened.
- Crumble in beef. Cook for 5–7 minutes, breaking it up. Drain excess fat if needed. Season with salt, pepper, paprika & chili flakes.
- Reduce heat to low. Stir in cream cheese, mozzarella, and cheese slices. Melt into a silky sauce.
- Add cooked pasta & reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust sauce thickness as needed.
Notes
Serve garnished with fresh parsley. It pairs well with a salad or steamed veggies. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg