This High-Protein Philly Cheesesteak Mac & Cheese is the ultimate mashup of creamy, cheesy macaroni and savory, beefy Philly cheesesteak goodness. Packed with lean ground beef or steak, sautéed peppers and onions, and a rich but protein-boosted cheese sauce, this recipe delivers on both indulgence and nutritional goals.
It’s perfect for meal prep, family dinners, or post-workout fuel, offering high-quality protein and bold flavor in every bite. Best of all, it’s made with real ingredients, comes together in under an hour, and can be modified to fit gluten-free or lower-carb diets.
Ingredients Overview: High-Protein Comfort Food
This recipe delivers both flavor and function by combining traditional mac and cheese ingredients with extra protein and cheesesteak-inspired mix-ins.
Pasta Base
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High-protein pasta: Use chickpea, lentil, or protein-enriched wheat pasta (like Banza, Barilla Protein+).
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Elbow macaroni or penne: Classic pasta shapes that hold sauce well.
Protein
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Lean ground beef or shaved steak: Brings authentic Philly cheesesteak flavor. Ground beef is easy and affordable; thin-sliced steak gives a restaurant-style feel.
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Optional: Greek yogurt or cottage cheese: Adds creaminess and additional protein to the sauce.
Vegetables
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Bell peppers: Classic green peppers add sweetness and crunch.
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Onion: Brings savory balance and rounds out the cheesesteak flavor.
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Garlic: Enhances the sauce with depth and aroma.
Cheese Sauce
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Shredded sharp cheddar: Melty and rich.
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Provolone or mozzarella: For that signature Philly cheesesteak stretch.
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Milk (or protein-fortified milk): Base of the cheese sauce.
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Unflavored protein powder (optional): Use a clean, neutral whey or pea protein to boost without flavor changes.
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Arrowroot or cornstarch slurry: Thickens the sauce without flour.
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Salt, pepper, smoked paprika: For seasoning and warmth.
Step-by-Step Instructions: How to Make High-Protein Philly Cheesesteak Mac & Cheese
1. Cook the Pasta
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Bring salted water to a boil and cook 8 oz high-protein pasta until al dente.
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Drain and set aside. Reserve ¼ cup pasta water if needed to loosen the cheese sauce later.
Tip: Chickpea or lentil pasta works great for protein and fiber.
2. Cook the Meat & Veggies
In a large skillet:
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Heat 1 tbsp olive oil over medium-high heat.
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Add 1 small diced onion and 1 diced green bell pepper. Sauté until softened, 5–6 minutes.
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Add 1 lb lean ground beef (or shaved steak). Cook until browned, breaking into small pieces.
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Stir in 2 cloves garlic, minced. Cook for 1 minute.
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Season with salt, pepper, and ½ tsp smoked paprika. Set aside.
3. Make the High-Protein Cheese Sauce
In a saucepan:
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Warm 1½ cups milk (or protein milk) over medium heat.
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Whisk in a slurry made from 1 tbsp cornstarch + 2 tbsp cold water until thickened.
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Optional: Stir in 1–2 tbsp unflavored whey or pea protein powder until dissolved.
Once thickened:
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Reduce heat and add:
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1 cup shredded sharp cheddar
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½ cup shredded provolone or mozzarella
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2 tbsp Greek yogurt or blended cottage cheese (optional for extra creaminess)
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Stir until smooth and melty. Adjust seasoning with salt and pepper.
4. Combine and Bake (Optional)
In a large bowl or skillet:
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Combine pasta, meat/veggie mixture, and cheese sauce. Stir to coat evenly.
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For extra cheesiness, top with ½ cup shredded cheese and bake at 375°F for 10–12 minutes until bubbly and golden.
Or serve straight from the stovetop for a creamy skillet-style mac & cheese.
Tips, Variations, and Substitutions
Tips for Best Results
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Use a good melting cheese like provolone, mozzarella, or cheddar.
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Don’t overcook protein pasta—it can get mushy.
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Add a splash of pasta water to loosen the sauce if needed.
Flavor Variations
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Spicy version: Add jalapeños or crushed red pepper to the veggie sauté.
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Mushroom & Swiss: Add sautéed mushrooms and swap cheddar for Swiss cheese.
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Buffalo twist: Mix in 1 tbsp hot sauce and use blue cheese crumbles as topping.
Substitutions
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Beef → Ground turkey or chicken: Lighter but still flavorful.
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Gluten-free: Use GF high-protein pasta.
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Dairy-free: Use dairy-free cheese and plant milk + vegan protein.
Serving Ideas & Occasions
This dish is perfect for:
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Post-workout dinner: Balanced protein + carbs for recovery.
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Weeknight meal: One-pan, 30-minute comfort food.
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Meal prep: Divide into containers for easy reheatable lunches.
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Family favorite: Kid-approved cheesiness with hidden protein.
Serve with:
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Steamed broccoli or roasted veggies
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Side salad with lemon vinaigrette
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Garlic toast or air-fried sweet potato fries
Nutritional & Health Notes
This dish is:
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High in protein: 30–40g per serving
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Balanced: Carbs from pasta, protein from meat, fats from cheese
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Customizable: Can be made lower carb, dairy-free, or gluten-free
Per serving (1 of 4, with high-protein pasta & lean beef):
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Calories: 450–500
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Protein: 35–40g
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Carbs: 30–35g
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Fat: 18–22g
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Fiber: 6–8g
FAQ: High-Protein Philly Cheesesteak Mac & Cheese
1. Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken works well and still soaks up the Philly-style flavors.
2. Does the protein powder affect the taste?
Not if you use unflavored protein. Start with 1 tbsp and dissolve it into warm milk. Taste before adding more.
3. Can I make this ahead of time?
Yes. It reheats beautifully. Store in the fridge for up to 4 days or freeze in portions.
4. What’s the best pasta for this recipe?
Look for high-protein varieties like chickpea, lentil, or wheat-based protein pasta. Elbows or penne hold the sauce best.
5. Can I skip the bake and just serve it stovetop?
Yes! After combining the pasta, meat, and cheese sauce, just heat through and serve warm—no baking required.
6. Can I make it without dairy?
Use dairy-free cheese, plant-based milk, and a vegan-friendly protein powder. The texture may vary but still works well.
7. Is this recipe good for meal prep?
Definitely. It holds up in the fridge, reheats in the microwave or skillet, and keeps its creamy texture for days.