Description
A creamy twist on classic mac and cheese featuring lean ground beef and colorful bell peppers for a high-protein comfort food dish.
Ingredients
Scale
- 800g lean ground beef (or turkey/chickpeas)
- 240g dry macaroni (whole wheat or chickpea pasta recommended)
- 140g light cream cheese
- 50g shredded mozzarella
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers
- Salt, pepper, paprika & chili flakes (to taste)
Instructions
- Cook the macaroni in salted water until al dente. Reserve 125ml of pasta water before draining.
- In a large skillet over medium heat, melt the butter and sauté the garlic, onion, and bell peppers for about 4–5 minutes until softened.
- Add in the ground beef (or chosen protein) and cook for 5–7 minutes until well browned.
- Drain excess fat if necessary, then season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low and stir in the cream cheese, mozzarella, and any cheese slices until melted.
- Combine the cooked pasta with the sauce and the reserved pasta water until everything is coated evenly.
Notes
Make-ahead option available for easy reheating. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg