Cheesy Penne Garlic Beef

This mouthwatering cheesy penne with garlic butter ground beef brings together soft pasta, flavorful meat, and a creamy cheese sauce that wraps around every single bite. It turns basic ingredients into a fancy-looking meal that'll make everyone at your table happy, even the tough critics.

I came up with this meal during a crazy busy evening when I needed something fast but filling. My family ate it so quickly that we now make it at least twice every month whenever we're craving something warm and comforting.

Ingredients

• 12 oz penne pasta: has the ideal shape with ridges that catch all that yummy sauce
• 1 lb ground beef: gives you protein and great taste - go for 85/15 fat content for the tastiest results
• 3 tbsp unsalted butter: makes a tasty foundation for your sauce and lets you add salt as needed
• 4 cloves garlic minced: always go with fresh for the most punch of flavor
• 1 tsp onion powder: adds nice flavor without chunks of actual onion
• 1 tsp Italian seasoning: gives herb flavors throughout - try to get a good quality mix
• Salt and black pepper: to your liking - they pull all the flavors together
• 1/4 tsp red pepper flakes: you can skip this but it adds a nice gentle heat
• 1/2 cup beef broth: gets all the tasty bits off the pan - try to find low-salt versions
• 1/2 cup heavy cream: makes everything super smooth and rich - don't swap this out
• 1 1/2 cups shredded mozzarella cheese: melts into gooey strings of deliciousness
• 1/2 cup grated Parmesan cheese: brings a sharp, salty kick that makes everything better
• 2 tbsp chopped parsley: adds color and a fresh taste that balances the richness

How To Make Cheesy Penne with Garlic Butter Ground Beef

Cook the pasta:

Boil your penne in very salty water following the box directions until it's just tender with a bit of bite, usually 9-11 minutes. The pasta will cook a bit more in the sauce so keep it on the firmer side. Save some pasta water before draining in case your sauce needs thinning later.

Create the garlic butter base:

In a big, deep pan over medium heat, melt the butter until it starts to bubble slightly. Toss in the minced garlic and stir non-stop for about a minute to minute and a half. Don't let it burn! You want it smelling good and barely turning golden - this is the tasty start of your sauce.

Brown the beef:

Put the ground beef into the garlic butter, spreading it out evenly. Let it sit without touching for 2 minutes to get some nice browning, then break it up with a wooden spoon. Keep cooking until you don't see any pink, about 5-7 minutes total. This browning step makes the meat extra tasty.

Season and build flavor:

Scatter onion powder, Italian seasoning, salt, pepper, and red pepper flakes all over the meat. Mix well so everything gets seasoned evenly. Let the spices cook for a moment in the hot pan - this wakes up their flavors and makes them stronger.

Create the sauce:

Pour in the beef broth while scraping the bottom of the pan with your spoon to get all those stuck-on brown bits - they're packed with flavor. Add the heavy cream and let it bubble gently, not boil hard which might make it separate. Cook for 3-4 minutes, stirring now and then, until it starts getting thicker and coats your spoon.

Add the cheese:

Turn the heat down to low - super important for smooth cheese melting! Add the mozzarella and Parmesan in three separate batches, stirring constantly between each until fully melted. This step-by-step approach keeps the sauce smooth instead of grainy or separated. You want it looking velvety and coating your spoon nicely.

Combine with pasta:

Add your drained penne right into the sauce, gently folding until every piece is coated with goodness. Let everything sit together for a minute or two to soak up flavors. If it looks too thick, splash in some of that saved pasta water until it's just how you like it.

Garnish and serve:

Sprinkle fresh parsley on top just before bringing it to the table for a pop of color and freshness. Serve right away while the cheese is still hot and stretchy for the best experience. A little extra Parmesan on top is always welcome.

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The first time I made this for my Italian grandma, she asked me for the recipe, which made me so proud. She really liked how the garlic and cheese balanced each other out, pointing out that many similar dishes either don't use enough garlic or go overboard with cheese.

Storage Instructions

Keep any leftovers in a sealed container in the fridge for up to 4 days. The pasta soaks up some sauce while sitting, making it even tastier the next day. When warming it up, add a splash of milk or cream to bring back the creaminess and heat slowly on the stove over medium-low heat, stirring often so it doesn't stick or burn. You can use the microwave if you're in a hurry, but it might heat unevenly.

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Make It Your Own

This dish is super flexible based on what you've got in your kitchen. You can swap in ground turkey or chicken for a lighter meal, though you might want to add an extra spoon of butter for richness. Any short pasta works great - try rigatoni, shells, or fusilli which all grab the sauce nicely. Feel free to toss in veggies like cooked mushrooms, spinach, or roasted red peppers. If you can't have dairy, there are substitutes out there, but honestly, nothing beats real cream and cheese for that amazing richness.

Serving Suggestions

Pair this hearty pasta with a simple arugula salad with just lemon juice and olive oil to balance the richness. Some garlic bread on the side is perfect for soaking up extra sauce. To make it a complete dinner, add some roasted asparagus or broccoli - their slight bitterness works well against the creamy cheese. Adults might enjoy a glass of Merlot or Chianti with this meal, as these red wines go really well with the savory flavors.

The Secret to Perfect Texture

Getting this dish right comes down to how you mix the sauce. Never let your cream boil hard because it'll separate, and always mix in cheese off the heat in small amounts, stirring all the time. The starch from the pasta actually helps keep the sauce together, which is why adding pasta water works so well when adjusting how thick it is. Some cooks add a teaspoon of cornstarch mixed with water, but if you follow the steps carefully, you shouldn't need to.

Frequently Asked Questions

→ What stops the cheese from getting clumpy?

Keep the heat on low when adding mozzarella and Parmesan. Stir all the time to melt everything smoothly into the sauce.

→ Can I swap out the penne for something else?

Sure thing! You could use rigatoni, fusilli, or spaghetti. Go for pasta with curves or grooves to hold the sauce nicely.

→ How can I add some heat?

Throw in more red pepper flakes or a splash of hot sauce for an extra spicy kick.

→ Can I prep this dish in advance?

Yup! Stop after mixing the pasta with the sauce. Let it cool and store in the fridge (airtight container) for up to 2 days. Reheat on the stove with a little cream or broth.

→ What could I serve with this meal?

A crisp green salad, warm garlic bread, or even some roasted veggies would go great on the side.

→ Can I try a different type of meat?

Absolutely! Ground turkey, chicken, or pork works too for a twist on the flavors.