Cheesy Garlic Butter Beef Spaghetti Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go, as the cooking process happens quickly once the pasta starts boiling. Grate the mozzarella and cheddar cheeses if using blocks, and mince the garlic finely to ensure it distributes evenly throughout the butter.

Have a large colander ready for draining the pasta and select a baking dish that is appropriate for the size of your pasta portion, as this will be used for the final broiling step. Organizing the workspace ahead of time prevents unnecessary rushing during the final assembly.

Instructions

Pasta Preparation

1. 1Boil the pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well using a colander.
   Look for Pasta is tender but firm to the bite
   Tip Reserve a small cup of pasta water before draining to help loosen the sauce later if needed.

The pasta should be cooked in well-salted water until it reaches an al dente state. It is important to drain the pasta thoroughly before adding it to the sauce to ensure the butter and beef mixture remains concentrated and flavorful. If the pasta sits for too long, it may stick together, so try to have the skillet ready with the beef browned just as the pasta finishes boiling for a seamless transition between the two cooking components.

Beef and Aromatics

2. 2Cook the beef and garlic
   In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain excess fat if necessary. Stir in the minced garlic and butter, cooking until the garlic is fragrant and the butter is melted.
   Look for Beef is browned and no longer pink
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef reaches a safe internal temperature of 160°F (71°C) to ensure it is fully cooked.

The beef should be browned thoroughly, with all pink color gone, indicating it is fully cooked. Adding the garlic and butter at this stage allows the garlic to soften and release its oils into the fat.

The mixture should smell highly aromatic and savory. Ensure the beef is evenly distributed in the skillet so that every portion of the spaghetti will be coated with the flavorful butter and meat when the two are combined for the final assembly.

Final Broiling

3. 3Assemble and melt
   Toss the cooked spaghetti into the skillet with the beef and butter mixture until well coated. Transfer the mixture to a baking dish. Top evenly with the shredded mozzarella and cheddar cheese. Place under a broiler for 2-3 minutes until the cheese is bubbly and golden.
   Look for Cheese is melted, bubbly, and slightly browned
   Tip Watch the broiler closely as cheese can burn very quickly.

The final phase involves combining the pasta with the sauce and melting the cheese. The dish should look glossy and well-coated before it goes into the baking dish. After broiling, the top should be a beautiful, bubbling layer of melted cheese. Check that the edges of the cheese are slightly browned and the center is thoroughly melted. Serve immediately while the cheese is still warm and stretchy to enjoy the best possible texture and flavor.

Common mistakes

A common mistake is overcooking the pasta in the boiling water; remember that it will continue to cook slightly when combined with the hot beef and during the broiling process, so drain it just as it becomes tender.

Another issue is using too little garlic or failing to let the butter melt fully into the beef, which results in a lack of depth. Finally, do not leave the dish under the broiler unattended, as the cheese can go from perfectly golden to burnt in a matter of seconds.

How to tell it’s done

The spaghetti is perfectly cooked when it is al dente, meaning it has a slight chew remaining. The ground beef is finished when it reaches 160°F (71°C) and shows no pink color.

The final indicator of doneness for the entire dish is the appearance of the cheese topping, which should be completely melted, bubbling, and showing light golden-brown spots. This visual cue ensures the dish is hot throughout and the cheese has achieved the desired texture for serving.

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