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High Protein Philly Mac

A creamy, indulgent, macro-friendly mashup of Philly cheesesteak and macaroni and cheese, packed with lean beef, bell peppers, and a high-protein cheese sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz high-protein elbow macaroni chickpea or lentil base
Philly Cheesesteak Mix
  • 16 oz lean ground beef 93% lean or higher
  • 1 tbsp olive oil
  • 1 cup red bell pepper diced
  • 1 cup yellow bell pepper diced
  • 0.5 cup sweet yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt plus more to taste
High Protein Cheese Sauce
  • 1.5 cups low-fat cottage cheese
  • 0.5 cup beef broth low sodium
  • 1 cup sharp cheddar cheese freshly grated
  • 0.5 cup provolone cheese grated or chopped
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • High-speed blender or food processor
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Cook high-protein macaroni according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced bell peppers and onions, sautéing for 5-7 minutes until softened. Add minced garlic for the last minute. Remove veggies from pan and set aside.
  3. In the same skillet over medium-high heat, brown the ground beef, breaking it apart. Season with salt, pepper, smoked paprika, garlic powder, and onion powder. Cook until no pink remains.
  4. While beef cooks, blend cottage cheese and beef broth in a high-speed blender until completely smooth and silky.
  5. Reduce skillet heat to low. Return veggies to the pan with the beef. Pour in the blended cottage cheese mixture and stir well.
  6. Gradually sprinkle in the grated cheddar and provolone cheeses, stirring continuously until melted and the sauce is glossy.
  7. Fold the cooked macaroni into the cheesy beef mixture until fully coated. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth or milk when reheating to make the sauce creamy again.