Garlic Butter Beef Spaghetti in Cheddar Cream Sauce
Rich, creamy, and packed with bold flavors, this Garlic Butter Beef Spaghetti in Cheddar Cream Sauce is the ultimate comfort food for pasta lovers. Perfectly browned lean beef mince is tossed with tender spaghetti in a velvety garlic butter sauce made with fresh cream, cheddar, Parmesan, cream cheese, and processed cheese for an irresistibly smooth finish.
Ready in under 40 minutes, this hearty pasta recipe is ideal for busy weeknights, family dinners, or whenever you're craving a restaurant-quality meal at home. Every forkful is loaded with savory beef, creamy cheese sauce, and aromatic garlic.
Why You'll Love This Recipe
- Rich and ultra-creamy cheese sauce
- Loaded with flavorful garlic butter beef
- Quick and easy weeknight dinner
- Ready in just 38 minutes
- Family-friendly comfort food
- Perfect for meal prep and leftovers
- Restaurant-quality flavor at home
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Servings: 6
- Course: Main Course
- Cuisine: American
- Difficulty: Easy
Ingredients
For the Beef
- 680g lean beef mince
- 30ml olive oil
- 7ml salt
- 5ml ground black pepper
- 5ml onion powder
For the Sauce
- 90g butter
- 9 garlic cloves, finely minced
- 1ml chilli flakes
- 500ml fresh cream
- 170g processed cheese, cubed (such as Velveeta)
- 90g cream cheese, softened
- 150g sharp cheddar cheese, grated
- 75g Parmesan cheese, grated
- 5ml Italian seasoning
For the Pasta
- 450g spaghetti
- 125ml reserved pasta water
- 30ml chopped fresh parsley, for garnish
- Extra black pepper, to serve
Equipment
- Large deep frying pan or pot
- Large pot for pasta
- Colander
- Tongs
Method
1. Cook the Beef
Heat olive oil in a large deep pan over medium-high heat.
Add beef mince, salt, black pepper, and onion powder. Break it up with a spoon and cook for 8 minutes until deeply browned.
Drain excess fat and set the beef aside.
2. Make the Garlic Butter Base
Reduce heat to medium. Add butter to the same pan.
Add minced garlic and chilli flakes. Stir for 1 to 1.5 minutes until fragrant but not browned.
3. Make the Cheese Sauce
Pour in the cream and bring to a gentle simmer.
Add the processed cheese cubes and cream cheese. Stir until both have melted into a smooth base.
Add the cheddar and Parmesan in handfuls, stirring until the sauce is thick, glossy and coats the back of a spoon.
Stir in Italian seasoning.
4. Combine
Return the cooked beef to the sauce and stir to coat evenly.
5. Cook the Pasta
Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Reserve 125ml pasta water, then drain.
Add the spaghetti directly into the pan with the sauce.
Use tongs to toss, adding reserved pasta water a little at a time until every strand is coated and the sauce is creamy.
6. Serve
Divide into bowls.
Sprinkle with chopped parsley and an extra crack of black pepper.
Chef's Notes
- Velveeta substitute: If you cannot find processed cheese, use 170g mild white cheddar plus 30ml extra cream to keep the sauce smooth.
- For extra heat, increase chilli flakes to 2ml.
- This sauce thickens as it sits. Loosen with a splash of cream or milk when reheating.
- Sharp cheddar gives the best flavour. Avoid pre-grated cheese if possible as it does not melt as smoothly.
Expert Tips
- Cook the spaghetti until just al dente so it finishes cooking in the sauce.
- Reserve the pasta water before draining, as it helps create a silky, glossy sauce.
- Add the cheese gradually and stir continuously for a perfectly smooth texture.
- Use freshly grated cheddar and Parmesan for the best flavor and melting quality.
- Avoid boiling the cream sauce after adding the cheese to prevent it from separating.
Variations
- Add sautéed mushrooms for an earthy flavor.
- Stir in baby spinach during the final minute of cooking.
- Use ground turkey or chicken instead of beef for a lighter version.
- Add cooked bacon for an extra smoky twist.
- Sprinkle with crushed red pepper flakes for more heat.
Storage
Allow the pasta to cool completely before storing.
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to restore the creamy consistency.
Freezing is not recommended, as cream-based sauces may separate after thawing.
Frequently Asked Questions
Can I use another type of pasta?
Yes. Fettuccine, linguine, penne, rigatoni, or fusilli all work well with this rich cheese sauce.
Why should I reserve the pasta water?
The starch in the pasta water helps bind the sauce to the spaghetti and creates a silky texture.
Can I make this recipe ahead of time?
Yes. Store it in the refrigerator and reheat gently with a little milk or cream before serving.
What cheese melts best in this recipe?
Freshly grated sharp cheddar, Parmesan, cream cheese, and processed cheese create the smoothest and creamiest sauce.
Can I make it spicier?
Absolutely. Increase the chilli flakes or add diced fresh chili for extra heat.
Estimated Nutrition (Per Serving)
- Calories: ~790
- Protein: ~39g
- Carbohydrates: ~45g
- Fat: ~50g
- Saturated Fat: ~27g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~820mg
Nutrition values are approximate and may vary depending on the ingredients used.
Final Thoughts
This Garlic Butter Beef Spaghetti in Cheddar Cream Sauce is the perfect combination of creamy, cheesy, and savory flavors. Tender spaghetti is coated in a luscious garlic butter cheese sauce and paired with perfectly browned beef for a satisfying meal that's sure to impress. Whether you're cooking for your family or serving guests, this comforting pasta dish is guaranteed to become a regular favorite.
Comments
Post a Comment