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Cheesy Garlic Butter Beef Spaghetti in Creamy Cheddar Parmesan Sauce

A luxurious pasta dish combining al dente spaghetti with savory ground beef in a rich, velvety cheese sauce. This comforting meal features the perfect blend of garlic butter, sharp cheddar, and Parmesan for an indulgent dining experience.  
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main-course
Cuisine: Italian-American
Calories: 775
Ingredients Method Notes

Ingredients
  

  • 10 oz spaghetti
  • 1 lb ground beef
  • 1 tbsp olive oil if needed
  • 3 tbsp butter divided
  • 3 cloves garlic minced
  • 1 small yellow onion finely diced
  • 1¼ cups heavy cream or half and half
  • ½ cup beef broth or pasta water
  • 1 cup shredded cheddar cheese
  • ⅓ to ½ cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt plus more to taste
  • ¼ tsp black pepper
  • Pinch red pepper flakes optional
  • Chopped parsley or green onions for garnish optional

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9-10 minutes. Before draining, reserve ½ cup of pasta water. Drain the pasta and set aside, ensuring it doesn't stick together.
  2. Brown the Beef: Heat a large deep skillet over medium-high heat. Add 1 tablespoon of butter and olive oil if needed. Add ground beef and cook for 5-7 minutes, breaking it into smaller pieces with a spatula until thoroughly browned. Drain excess grease to prevent a greasy sauce.
  3. Add Aromatics: Add the diced onion to the skillet with the beef and cook for 3-4 minutes until the onion becomes translucent and softened. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Season the Mixture: Add the remaining 2 tablespoons of butter, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir for about 1 minute to ensure the beef gets completely coated in the flavorful garlic butter mixture.
  5. Create the Sauce Base: Pour in the heavy cream and beef broth (or reserved pasta water). Stir well, scraping any flavorful bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes until it begins to thicken slightly.
  6. Add Cheese: Reduce heat to low to prevent the cheese from separating. Gradually add the shredded cheddar cheese, incorporating a handful at a time while stirring continuously until completely melted. Then add the Parmesan cheese and continue stirring until the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of reserved pasta water to adjust consistency.
  7. Combine with Pasta: Add the cooked spaghetti to the skillet with the sauce. Using tongs, gently toss for 2-3 minutes until every strand of pasta is thoroughly coated in the cheesy garlic butter sauce. Ensure even distribution of the beef and sauce throughout the pasta.
  8. Rest and Serve: Remove the skillet from heat and let the dish rest for a couple of minutes. This allows the sauce to thicken slightly and cling better to the pasta. Serve warm, garnished with chopped parsley or green onions if desired.

Notes

  • For best results, use freshly grated cheese rather than pre-packaged shredded cheese, as it melts more smoothly without anti-caking agents.
  • If you don't have beef broth, the reserved pasta water works perfectly as it contains starch that helps bind the sauce.
  • This dish is best served immediately, as the sauce may thicken upon standing.
  • For a lighter version, substitute half and half for heavy cream and use lean ground beef.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce's creaminess.