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phillych3zst3ak
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PdfCook macaroni in salted water until al dente, reserve 60-80ml of pasta water.
Trim excess fat from flank steak and season with salt, smoked paprika, and black pepper.
Cook steak using avocado oil cooking spray until desired doneness, then cut into bite-sized pieces.
In a pan, combine cooked macaroni, low fat milk, light cream cheese, grated Parmesan, chicken stock, salt, black pepper, garlic powder, smoked paprika, and turmeric (if using).
Add reserved pasta water and mix well until creamy.
Stir in grated cheddar and mozzarella until melted.
Add the steak bites to the mac and cheese mixture.
Garnish with parsley flakes before serving.
Divide into 4 meal prep containers and store for up to 5 days in the fridge.
To reheat, add contents to a pan and gently heat through, or microwave in a safe bowl covered with a damp paper towel for 3-4 minutes until heated through, mix well and enjoy!