Ingredients

1 lb lean ground beef (consider turkey or chickpeas for a lighter option)

1 tbsp butter (olive oil can be a healthier alternative)

2 cloves minced garlic (fresh or jarred garlic works well)

1 cup chopped white onion (shallots can substitute)

1 cup bell peppers (mix colors for visual appeal or use any available variety)

8 oz light cream cheese (light ricotta can be a great substitute)

1 cup shredded mozzarella (alternatives include provolone or fontina)

4 slices light cheese slices (use your favorite melting cheese if desired)

8 oz dry macaroni (whole wheat or chickpea can enhance protein content)

1 tbsp salt

1 tbsp pepper

1 tsp paprika

1 tsp chili flakes

125 ml reserved pasta water (helps create a silky sauce)

Fresh parsley (optional for serving)

Instructions

Step 1: In a large pot, bring salted water to a boil and add dry macaroni. Cook the pasta until al dente, about 7–9 minutes. Reserve 125 ml of the pasta water before draining, then set the macaroni aside to cool slightly.

Step 2: In a large skillet, melt the butter over medium heat. Once bubbling, add the minced garlic, chopped onion, and sliced bell peppers. Sauté for 4–5 minutes until the vegetables soften and onions become translucent.

Step 3: Crumble the lean ground beef into the skillet and stir well. Cook for 5–7 minutes until browned and moisture has evaporated. Drain any excess fat, then season with salt, pepper, paprika, and chili flakes.

Step 4: Reduce the heat to low and add the light cream cheese, shredded mozzarella, and cheese slices. Stir continuously until all the cheese has melted and forms a creamy sauce.

Step 5: Add the cooked macaroni and reserved pasta water to the skillet. Stir well until the noodles are fully coated in the cheese sauce. Add more pasta water if needed to reach your desired sauce consistency.

Step 6: Remove from heat. Serve the mac and cheese in bowls, garnished with freshly chopped parsley. Pair with a green salad or garlic bread for a complete meal.

Tips & Variations

For a lighter version, substitute ground beef with ground turkey or chickpeas to keep it high in protein and lower in fat.

Mix different colored bell peppers to make the dish visually appealing and add varied flavor.

If you prefer a spicier kick, increase chili flakes or add a dash of hot sauce to the cheese sauce.

Try whole wheat or chickpea pasta to boost fiber and protein content while keeping it hearty.

Swap light cream cheese with light ricotta for a slightly different texture that’s just as creamy.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with chickpeas or a plant-based ground meat alternative to keep it vegetarian and maintain good protein content.

What cheese works best if I don’t have mozzarella?

Provolone or fontina are excellent alternatives that melt smoothly and complement the flavors well. Feel free to use your favorite melting cheese.