Description
A creamy and hearty mac and cheese dish featuring lean ground beef and vibrant bell peppers.
Ingredients
- 8 oz dry macaroni (whole wheat or chickpea pasta)
- 1 lb lean ground beef (or ground turkey/chickpeas)
- 1 cup chopped white onion (or yellow onion)
- 2 cloves minced garlic
- 2 cups bell peppers (red, green, yellow, or a mix)
- 2 tablespoons butter (or olive oil)
- 8 oz light cream cheese (or regular for a richer sauce)
- 1 cup shredded mozzarella (or favorite melting cheese)
- 4 slices light cheese (good melting cheese slices)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/4 cup fresh parsley (optional for garnish)
Instructions
- In a large pot, boil water and cook your macaroni as per package instructions until al dente. Drain and set aside.
- In a large skillet, heat the butter (or olive oil) over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the ground beef (or substitute) to the skillet. Season with salt, pepper, paprika, and chili flakes. Cook until the meat is browned and cooked through.
- Mix in the chopped bell peppers and cook until they soften, about 3-5 minutes.
- Reduce the heat to low and incorporate the light cream cheese, stirring until it melts and combines smoothly with the ingredients.
- Fold in the cooked macaroni, ensuring it is well coated with the creamy mixture.
- Add the shredded mozzarella and light cheese slices, mixing until everything is melty and cohesive.
- Taste and adjust seasoning as necessary before serving.
- Garnish with fresh parsley if desired.
Notes
For a vegetarian option, replace the ground beef with chickpeas or additional vegetables.
