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- 8 ounces whole wheat macaroni - 1 pound lean flank steak, sliced thin - 1 cup cottage cheese - 1 cup shredded low-fat mozzarella cheese - 1 cup shredded provolone cheese - 1 tablespoon olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 2 cloves garlic, minced - 2 cups low-sodium beef broth - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish - Optional toppings like extra cheese or hot sauce For this recipe, I love using whole wheat macaroni. It adds fiber and keeps the dish hearty. Lean flank steak gives a rich flavor without too much fat. The mix of cottage cheese, mozzarella, and provolone creates a creamy, cheesy sauce that’s hard to resist! Don’t skip the sautéed onion, green bell pepper, and garlic. They add depth to the dish. The low-sodium beef broth helps bind everything together, while smoked paprika brings a hint of smokiness. For garnishing, fresh parsley adds a bright touch. You can also experiment with toppings. A sprinkle of extra cheese or a dash of hot sauce can elevate the flavor! This ingredient list sets the stage for a delicious, high-protein meal that’s sure to impress! {{ingredient_image_1}} 1. In a big pot, boil salted water. 2. Add 8 ounces of whole wheat macaroni. 3. Cook according to the package instructions, usually about 8-10 minutes. 4. Once cooked, drain and set aside. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 2. Add 1 pound of thinly sliced flank steak. 3. Season with salt, pepper, and 1 teaspoon of smoked paprika. 4. Sauté the steak until browned, about 5-7 minutes. 5. Remove the steak from the skillet and set aside. 1. In the same skillet, add 1 medium diced onion, 1 diced green bell pepper, and 2 minced garlic cloves. 2. Sauté the vegetables until soft, about 4-5 minutes. 3. Pour in 2 cups of low-sodium beef broth and bring it to a simmer. 4. Reduce the heat to low. 5. Add 1 cup of cottage cheese, half of the mozzarella cheese, and half of the provolone cheese. 6. Stir until all the cheese melts into a creamy sauce. 1. Add the drained macaroni and the sautéed steak to the skillet. 2. Mix everything well, ensuring the pasta and steak are coated in the cheese sauce. 3. Transfer the mixture to a baking dish. 1. Preheat your oven to 350°F (175°C). 2. Top the mac and cheese with the remaining mozzarella and provolone cheese. 3. Bake for 15-20 minutes, until the cheese is bubbly and slightly golden. 4. Remove from the oven and let it cool for a few minutes. 5. Garnish with fresh parsley before serving. Choosing the right cheese makes all the difference in your sauce. I love using a mix of low-fat mozzarella and provolone. They melt beautifully and add that creamy texture we crave. Cottage cheese helps boost protein, making this dish hearty. If you want to try other cheeses, consider these alternatives: - Cheddar for a sharp flavor - Gouda for a smoky touch - Cream cheese for extra creaminess To get the best flavor from your flank steak, always slice it against the grain. This makes each bite tender. Season your steak well with salt, pepper, and smoked paprika. This adds depth to the dish. For cooking methods, you can: - Sear it in a skillet for a nice crust - Grill it for a smoky taste - Broil it for a quick cook Spices can take your dish to the next level. I recommend adding: - Garlic powder for extra flavor - Cayenne pepper for a kick - Italian seasoning for a herbaceous touch You can also add other vegetables to boost nutrition. Try: - Mushrooms for umami - Spinach for color and nutrients - Zucchini for added texture With these tips, your Philly Cheesesteak Mac and Cheese will be a hit! Pro Tips Use Quality Steak: Select a high-quality flank steak for the best flavor and tenderness. Cheese Variety: Feel free to experiment with different cheeses like cheddar or gouda for a unique twist. Don't Overcook the Pasta: Cook the macaroni al dente, as it will continue to cook in the oven. Add Heat: If you enjoy spicy food, consider adding sliced jalapeños or a dash of hot sauce to the mixture. {{image_2}} You can switch up the protein in your Philly Cheesesteak Mac and Cheese. If you prefer chicken or turkey, use thinly sliced breast meat. Both options give you great flavor and keep the meal light. They also cook quickly, so you can have a tasty dish in no time. For plant-based options, try using mushrooms or tempeh. Mushrooms provide a nice umami flavor. Tempeh adds a hearty texture and is packed with protein. Both choices make this dish friendly for everyone, even those who don’t eat meat. If you need a gluten-free version, choose gluten-free pasta. Many brands offer great options that taste just as good. Just make sure to check the labels for any hidden gluten. For vegan adaptations, swap the cheeses for dairy-free alternatives. Look for brands that melt well. Use nutritional yeast to add that cheesy flavor without the dairy. You can also use vegetable broth instead of beef broth for a rich taste. To mix up the cheese, try different combinations. Cheddar or gouda can add a sharp bite. You can even use blue cheese for a bold twist. Mixing cheeses creates layers of flavor that make this dish special. Adding spices is another way to change the flavor. Try cayenne pepper for heat or Italian herbs for a fresh taste. You can also drizzle hot sauce on top for an extra kick. Don't be afraid to experiment with sauces, too. A splash of Worcestershire sauce can deepen the flavor and make every bite exciting. To store your Philly cheesesteak mac and cheese, first let it cool down. Place it in an airtight container. This keeps the dish fresh and tasty. It lasts about 3 to 5 days in the fridge. Always check for any signs of spoilage before digging in. Freezing your mac and cheese is simple. First, let it cool completely. Then, portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. Cover tightly with a lid or wrap in plastic wrap. It can stay frozen for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20-30 minutes. Stir midway to heat evenly. You can prepare this dish ahead of time. Cook the pasta and steak, then mix them with the cheese sauce. Store it in an airtight container. This mac and cheese is great for meal prep! Use glass containers for easy reheating. They help keep the food fresh and are safe for the oven. You’ll always have a tasty meal ready to go! Whole wheat macaroni is my go-to choice. It packs more protein than regular pasta. You can also try lentil or chickpea pasta for even more protein. These options boost nutrition and taste great in mac and cheese. Cooking times may vary, so check package instructions. Yes, you can easily make this dish meatless. Use mushrooms or a mix of veggies instead of beef. Mushrooms give a nice, meaty texture. You can also add some plant-based protein like tofu or tempeh for a protein punch. Reheating leftovers is simple. Use the oven for the best results. Preheat it to 350°F (175°C), then place your mac and cheese in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use the microwave. Just add a splash of broth or water. Heat in 30-second intervals, stirring in between. This mac and cheese pairs well with simple sides. A fresh salad adds a nice crunch. You can also serve it with roasted vegetables for a healthy touch. If you want something heartier, garlic bread is a favorite. These sides balance the rich flavors of the mac and cheese. You now have a complete guide to making high-protein mac and cheese. We covered the essential ingredients, step-by-step cooking methods, and even tips for flavor and storage. You can customize this dish to fit your needs, whether for a hearty meal or a healthy option. Enjoy experimenting with protein alternatives and different flavors. With all this knowledge, you're ready to create your own delicious version of this comfort food. Get cooking and savor each bite!

Philly Cheesesteak Mac & Cheese Delight

A delicious fusion of classic Philly cheesesteak and creamy mac and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 ounces whole wheat macaroni
  • 1 tablespoon olive oil
  • 1 pound lean flank steak, sliced thin
  • 1 medium onion, diced
  • 1 green bell pepper diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 cup cottage cheese
  • 1 cup shredded low-fat mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot, bring salted water to a boil and cook the whole wheat macaroni according to package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with salt, pepper, and smoked paprika. Sauté until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.
  • In the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft, approximately 4-5 minutes.
  • Pour in the beef broth and bring to a simmer. Reduce the heat to low, then add the cottage cheese, half of the mozzarella cheese, and half of the provolone cheese. Stir until the cheeses melt and create a creamy sauce.
  • Add the cooked macaroni and the sautéed steak to the skillet, mixing until the pasta and steak are well coated in the cheesy sauce.
  • Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Top with the remaining mozzarella and provolone cheese.
  • Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

For extra flavor, consider adding hot sauce or extra spices.
Keyword cheesesteak, mac and cheese, pasta