Cajun Beef Spaghetti with Garlic Cheddar Cream Sauce Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and prep them to ensure a smooth cooking process. Measure out the Cajun seasoning, mince the fresh garlic, and grate the cheddar cheese from a block for the best melting quality.

Chop the fresh parsley for the final garnish. Bring a large pot of water to a rolling boil for the spaghetti, and preheat your oven so it is ready for the baking step. Having everything measured and ready prevents any steps from burning.

Instructions

Prep and Meat Cooking

1. 1Cook Spaghetti
   Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
   Look for The pasta should be tender but still have a slight bite.
   Tip Reserve half a cup of pasta water before draining in case you need to loosen the sauce later.
2. 2Brown Ground Beef
   Heat a large skillet over medium-high heat. Add the ground beef and Cajun seasoning, breaking the meat apart with a wooden spoon. Cook until the beef is fully browned and has reached a safe internal temperature of 160°F (71°C), then drain any excess fat.
   Look for The beef should be completely browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the beef sear for a minute before stirring to get a nice crust.

At the end of this first phase, the spaghetti should be cooked just under al dente, drained, and set aside. The ground beef should be completely browned, fully cooked to a safe internal temperature, and deeply infused with the fragrant Cajun spices.

The kitchen will fill with a rich, savory aroma of toasted spices and browned meat, indicating that the flavorful foundation of the dish is ready for assembly.

Cream Sauce and Assembly

3. 3Make Garlic Cheddar Sauce
   In the same skillet over medium heat, pour in the heavy cream and add the minced garlic. Bring to a gentle simmer, stirring to combine. Reduce the heat to low and gradually stir in the shredded cheddar cheese until completely melted and velvety.
   Look for The sauce should be thick, smooth, and completely emulsified.
   Tip Keep the heat low so the cheese melts smoothly without separating.
4. 4Toss Pasta
   Add the cooked spaghetti and browned Cajun ground beef directly into the skillet with the garlic cheddar cream sauce. Toss everything together using tongs or a wooden spoon until the pasta is evenly coated and the ingredients are well distributed.
   Look for Every strand of spaghetti should be coated in the creamy sauce.
   Tip If the mixture seems too thick, add a splash of the reserved pasta water.

By the end of the second phase, the garlic cheddar cream sauce should be completely smooth, velvety, and thick enough to coat the back of a spoon. When the cooked spaghetti, seasoned beef, and warm cheese sauce are tossed together, every strand of pasta should be evenly coated. The mixture should look rich and glossy, with the spiced beef evenly distributed throughout the creamy pasta.

Baking and Serving

5. 5Bake Spaghetti
   Preheat the oven to 375°F (190°C). Transfer the tossed spaghetti mixture into a 9x13-inch baking dish. Top with any remaining cheddar cheese if desired. Bake for fifteen minutes until the dish is hot, bubbly, and the cheese is beautifully melted.
   Look for The edges should be bubbling and the top cheese fully melted.
   Tip Broil for the last two minutes for a golden-brown cheese crust.
6. 6Garnish and Serve
   Remove the baked spaghetti from the oven. Garnish with freshly chopped parsley. Let the dish rest for five minutes before serving to allow the sauce to set. Ensure any leftovers cool to room temperature within two hours before refrigerating.
   Look for The sauce should set slightly, making it easier to serve.
   Tip Use a sharp knife or kitchen shears to finely chop the fresh parsley.

At the final checkpoint, the baked spaghetti should be hot, bubbly around the edges, and topped with a beautifully melted, golden layer of cheddar cheese. When you lift a portion with a fork, you should see an epic, stretchy cheese pull. Garnish with a sprinkle of fresh green parsley, and let the dish cool slightly before serving. Ensure any leftovers are cooled and refrigerated within two hours.

Common mistakes

One common mistake is overcooking the spaghetti during the boiling phase. Because the pasta undergoes a second cooking process in the oven, boiling it completely soft will result in a mushy final dish; always cook it to al dente.

Another error is using high heat when making the cheese sauce, which can cause the dairy to curdle or the cheese to separate into a greasy mess. Keep the heat low and stir constantly when incorporating the cheddar to ensure a velvety, emulsified cream sauce.

How to tell it’s done

To determine doneness, first check that the ground beef has reached a safe internal temperature of 160°F (71°C) during the browning phase. For the final baked dish, visual and physical cues are key.

The cheese topping should be fully melted, slightly golden, and bubbling vigorously around the edges of the baking dish. A thermometer inserted into the center of the baked pasta should read at least 165°F (74°C) to ensure it is piping hot throughout before serving.

• Ground meat: 160°F (71°C) in the thickest part