High Protein Philly Cheesesteak Mac (Printable)

Protein-rich comfort food with Philly cheesesteak flavors blended into creamy macaroni.

# What You'll Need:

→ Protein

01 - 1 lb lean ground beef or shaved steak
02 - 1 cup low-fat cottage cheese

→ Pasta

03 - 8 oz high-protein elbow macaroni or chickpea pasta

→ Vegetables

04 - 1 large green bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 8 oz mushrooms, sliced
07 - 2 cloves garlic, minced

→ Dairy & Cheese

08 - 1 cup shredded reduced-fat provolone cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup low-fat milk

→ Seasonings

11 - 1 tsp Worcestershire sauce
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp chili flakes

# How To Make It:

01 - Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat a large nonstick skillet over medium-high heat. Add the ground beef or shaved steak and cook until browned, approximately 5-6 minutes. Drain any excess fat if needed.
03 - Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened and fragrant. Stir in minced garlic and cook for 1 additional minute.
04 - Add Worcestershire sauce, smoked paprika, salt, black pepper, and chili flakes. Stir thoroughly to distribute seasonings evenly.
05 - Reduce heat to low. Stir in cottage cheese and milk, mixing continuously until the cottage cheese melts completely and forms a smooth, creamy sauce.
06 - Add the cooked pasta to the skillet. Gently fold to combine, ensuring the pasta is evenly coated with the sauce and meat mixture.
07 - Sprinkle provolone and mozzarella cheeses evenly over the top. Cover the skillet and cook for 2-3 minutes until the cheese is fully melted and bubbly.
08 - Serve immediately while hot. Garnish with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • You get 44 grams of protein per serving without tasting like you're eating anything diet-related
  • The cottage cheese trick creates the creamiest sauce without heavy cream or butter
  • It comes together in 40 minutes flat, which matters when everyone's hungry and tired
02 -
  • Cottage cheese needs time to melt into the sauce—don't rush this step or you'll end up with lumps instead of creaminess
  • Let the beef mixture cool slightly before adding the cottage cheese, or it can sometimes separate
  • Reserve some pasta water before draining in case you need to thin the sauce at the end
03 -
  • Use freshly shredded cheese instead of pre-shredded bags—the anti-caking coating affects how smoothly it melts
  • Let the dish rest for 5 minutes after cooking so the sauce thickens slightly and clings better to the pasta

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