Scale

For the Pasta:

250g pasta (elbow or shells)

For the Beef:

400g lean ground beef or thinly sliced steak

1 tablespoon olive oil

1 green bell pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

Salt and black pepper to taste

For the Sauce:

1 cup milk

1/2 cup Greek yogurt

1 cup shredded provolone or mozzarella cheese

1/2 teaspoon paprika

Salt and pepper to taste

Optional:

Extra cheese for topping

Fresh parsley

1. Cook pasta according to package instructions, then drain and set aside.

2. Heat olive oil in a skillet over medium heat.

3. Add beef and cook until browned.

4. Add bell pepper, onion, and garlic, cooking until softened.

5. In a bowl, mix milk, Greek yogurt, cheese, paprika, salt, and pepper.

6. Pour sauce into the skillet and stir until creamy.

7. Add cooked pasta and mix until well coated.

8. Cook for 2–3 minutes until everything is heated through.

9. Garnish with extra cheese or parsley if desired.

10. Serve hot and enjoy.

Use lean beef for higher protein and less fat.

Add mushrooms for extra flavor.

Do not overcook pasta to keep it tender.

Great for meal prep.

Keywords: philly cheesesteak mac, high protein pasta, beef mac and cheese, easy dinner recipe, comfort food pasta