Ingredients
— The Pasta —
8 oz (approx. 240g) dry macaroni (or whole wheat/chickpea pasta for extra protein)
Water for boiling + 1/2 cup reserved pasta water
— The Filling —
1 lb (450g) lean ground beef (or ground turkey)
2 tablespoons butter
1 cup white onion, chopped
2 cups bell peppers (mix of red, green, and yellow), diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon chili flakes (optional, for heat)
— The Creamy Cheese Sauce —
8 oz (225g) light cream cheese (cut into cubes)
1 cup shredded mozzarella cheese
4 slices light melting cheese (like American or light cheddar slices)
Fresh parsley, chopped (for garnish)
Instructions
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions (usually 8-10 minutes). **Crucial Step:** Before draining, carefully dip a mug into the pot and reserve about ½ cup (125ml) of the starchy pasta water. Drain the pasta and set aside.
2. **Sauté Vegetables:** While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic, chopped onions, and diced bell peppers. Sauté for 4–5 minutes until the vegetables are soft and fragrant.
3. **Brown the Beef:** Push the vegetables to one side of the pan and add the lean ground beef. Cook, breaking it apart with a wooden spoon, until fully browned and no pink remains (about 6–8 minutes).
4. **Season:** Sprinkle the salt, pepper, paprika, and chili flakes over the meat and vegetable mixture. Stir well to combine everything evenly.
5. **Make the Sauce:** Reduce the heat to low. Add the cubed cream cheese, shredded mozzarella, cheese slices, and the reserved pasta water to the skillet. Stir continuously for 3–4 minutes until the cheeses have melted into a luscious, creamy sauce.
6. **Combine & Serve:** Add the cooked macaroni to the skillet and toss gently until the pasta is thoroughly coated in the cheesy beef mixture. Garnish with fresh parsley and serve immediately.
Notes
Pasta Water is Key: The reserved starchy water helps emulsify the cheese into a silky sauce. If the mac and cheese gets too thick, add a splash more warm water or milk.
Protein Boost: This recipe is often made with chickpea pasta or extra-lean beef to make it a ‘High-Protein’ meal prep favorite (approx. 40g+ protein per serving).
Vegetable Variations: Feel free to add sautéed mushrooms or spinach for extra volume and nutrition.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to bring the creaminess back.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American