Ingredients
For the Mac & Cheese:
- 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
- Cook Pasta: Boil macaroni in salted water until al dente. Reserve 125ml pasta water, then drain.
- Sauté Veggies: In a large skillet, melt butter over medium heat. Sauté garlic, onion & peppers for 4–5 mins until softened.
- Add Beef: Crumble in beef. Cook 5–7 mins, breaking it up. Drain excess fat if needed. Season with salt, pepper, paprika & chili flakes.
- Make it Creamy: Reduce heat to low. Stir in cream cheese, mozzarella & cheese slices. Melt into a silky sauce.
- Bring it Together: Add cooked pasta & reserved pasta water. Stir until every noodle is coated in that creamy, cheesy goodness. Adjust sauce thickness as needed.
Notes
- Tear cheese slices for faster melting!
- Keep heat low when adding cheese—no grainy sauce!
- Taste & tweak seasoning at the end—your bowl, your rules.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3–4g
- Protein: 40–45g
- Cholesterol: 110mg
