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Cheesy Beef Spaghetti in Savory Garlic Cheddar Butter Cream – Pure Comfort in a Bowl
Louise

Cheesy Beef Spaghetti in Savory Garlic Cheddar Butter Cream

A rich and comforting spaghetti dinner with browned ground beef, garlic butter cream sauce, and a delicious blend of cheddar, mozzarella, and Parmesan. The velvety cheese sauce coats every strand of pasta, making this an indulgent and satisfying family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz (340 g) spaghetti
  • 1 lb (450 g) ground beef
  • 4 tablespoons unsalted butter
  • 5-6 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon paprika
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup reserved pasta water
  • fresh parsley, for garnish
  • red pepper flakes (optional)

Equipment

  • large pot For boiling the spaghetti.
  • colander For draining the cooked pasta.
  • Large deep skillet or Dutch oven For browning the beef and preparing the garlic butter cream sauce.
  • Wooden spoon For breaking up the ground beef and stirring the sauce.
  • Tongs For tossing the spaghetti in the cheese sauce.
  • Measuring cups and spoons For measuring the cream, pasta water, cheeses, and seasonings.

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente. Reserve ½ cup of the pasta water, then drain and set aside.
  2. In a large deep skillet or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Season lightly with salt and pepper. Drain excess fat if needed, then transfer the beef to a plate.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and onion if using, and cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Italian seasoning and paprika. Let it cook for 2–3 minutes until slightly thickened.
  5. Reduce the heat to low. Gradually stir in the cheddar, mozzarella, and Parmesan until fully melted and the sauce is smooth and velvety. Add a splash of the reserved pasta water if the sauce is too thick.
  6. Return the cooked beef to the skillet and stir to coat it in the sauce. Add the drained spaghetti and toss until every strand is well coated. Adjust the consistency with more pasta water if needed. Taste and season with additional salt and pepper.
  7. Plate the pasta and finish with a sprinkle of extra Parmesan, fresh parsley, and a pinch of red pepper flakes if you like a little heat. Serve immediately while the cheese is still stretchy and the sauce is creamy.

Notes

Do not let the garlic brown too much, as it can become bitter. Add the cheeses over low heat to prevent the sauce from becoming grainy. Reserve the pasta water to adjust the sauce consistency and help it coat the spaghetti. Freshly shredded cheese melts more smoothly than pre-shredded cheese. Taste and adjust the seasoning at the end because the cheeses already add saltiness. For a lighter version, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently with a splash of milk or cream.