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)

0 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, then reserve 125 ml of the pasta water. Drain the macaroni and set it aside to cool slightly.

Step 2: In a large skillet, melt 1 tablespoon of butter over medium heat. Once bubbling, add minced garlic, chopped onion, and sliced bell peppers. Sauté for 4–5 minutes until the vegetables are softened and the onions are translucent.

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

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

Step 5: Add the cooked macaroni and reserved pasta water. Stir until the noodles are coated in the cheese sauce, adding more reserved water if needed for consistency.

Step 6: Remove from heat and serve in bowls, garnished with freshly chopped parsley. Pair with a green salad or garlic bread.

Tips & Variations

Use whole wheat or chickpea pasta to boost protein and fiber content.

Swap bell peppers for mushrooms or zucchini for a different veggie mix.

Add a splash of hot sauce for extra heat if you like spicy food.

Try light ricotta cheese in place of cream cheese for a slightly different texture.

For a vegetarian option, replace ground beef with cooked chickpeas or plant-based meat substitutes.

FAQs

Can I use a different type of cheese?

Yes, you can substitute shredded mozzarella with provolone, fontina, or even cheddar to suit your taste. Just make sure to use cheeses that melt well for the best creamy texture.

Is it possible to make this recipe dairy-free?

To make it dairy-free, use plant-based cream cheese and shredded vegan cheese. You can also replace butter with olive oil or a dairy-free margarine.