Ingredients
Scale
- 8 oz Dry Macaroni (whole wheat or chickpea pasta can be used)
- 1 lb Lean Ground Beef (or ground turkey/chickpeas)
- 1 cup Chopped White Onion (yellow onion works too)
- 2 cloves Minced Garlic
- 2 cups Bell Peppers (red, green, yellow)
- 2 tbsp Butter (or olive oil)
- 8 oz Light Cream Cheese
- 1 cup Shredded Mozzarella
- 4 slices Light Cheese Slices
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1/2 tsp Chili Flakes
- 1/4 cup Fresh Parsley (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, 8-10 minutes. Reserve 125ml pasta water, then drain.
- In a large skillet, melt butter over medium heat. Sauté garlic, onion, and bell peppers 4-5 minutes until tender.
- Add lean ground beef, cook 5-7 minutes until browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low. Stir in cream cheese, shredded mozzarella, and cheese slices until melted and creamy, 3-4 minutes.
- Add cooked macaroni and reserved pasta water. Mix until coated in creamy sauce. Adjust thickness with more pasta water if needed.
Notes
- Keep heat low while adding cheese to avoid grainy texture.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American