Creamy Garlic Butter Cajun Beef Spaghetti with Broiled Cheese Step-by-step instructions

Before you start

Before turning on the stovetop, measure out all ingredients to ensure a smooth cooking process. Mince the fresh garlic cloves, shred the cheeses, and chop the fresh parsley if using.

Fill a large pot with water and bring it to a rolling boil for the spaghetti. Having your Cajun seasoning, heavy cream, and butter ready beside the stove prevents any ingredients from burning while you manage multiple steps.

Instructions

Pasta Boiling and Preparation

1. 1Boil the Spaghetti
   Bring a large pot of water to a rolling boil. Add the spaghetti and cook according to package instructions until just shy of al dente, about 8 to 9 minutes. Drain the pasta thoroughly in a colander, reserving half a cup of pasta water, and set aside. Do not rinse the cooked pasta.
   Look for The pasta is tender but still has a firm bite.
   Tip Reserving pasta water helps adjust the final sauce thickness if needed.

At the end of this phase, the spaghetti should be cooked just shy of al dente, still holding a firm bite in the center. The pasta water should smell clean and fresh. Once drained, the spaghetti will look glossy and steam gently, ready to be tossed into the warm sauce. Do not rinse the pasta, as the natural starches are essential for helping the creamy Cajun sauce cling to each strand.

Searing Beef and Building Sauce

2. 2Brown the Cajun Beef
   Heat a broiler-safe skillet over medium-high heat. Add the ground beef and sprinkle with the Cajun seasoning. Cook, breaking the meat apart with a wooden spoon, for 6 to 8 minutes until the beef is fully browned, shows no remaining pink, and reaches a safe internal temperature of 160°F (71°C). Drain any excess grease from the skillet and transfer the beef to a plate.
   Look for The meat is fully browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat masher to get a fine, even crumble on the beef.
3. 3Build the Garlic Butter Cream Sauce
   In the same skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn. Pour in the heavy cream and bring to a gentle simmer. Stir in half of the shredded cheese, whisking constantly until the cheese is completely melted and the sauce is smooth and velvety.
   Look for The sauce is bubbling gently and the cheese is fully melted.
   Tip Whisk continuously to prevent the cheese from clumping or sticking.
4. 4Combine Pasta and Sauce
   Return the cooked Cajun beef to the skillet with the garlic butter cream sauce. Add the drained spaghetti. Toss everything together using tongs until the pasta is evenly coated in the rich, creamy sauce. If the sauce seems too thick, splash in a tablespoon of the reserved pasta water to loosen it.
   Look for The pasta is fully coated and the ingredients are evenly distributed.
   Tip Toss gently to avoid breaking the spaghetti strands.

The skillet will fill with a rich, savory aroma of garlic, toasted spices, and browned beef. The ground beef must be fully browned, showing no pink spots, and have reached a safe internal temperature of 160°F (71°C).

The cream and melted cheese will have merged into a thick, glossy, bubbling sauce that coats the back of a spoon cleanly, with a warm orange-gold hue from the Cajun seasoning.

Broiling and Garnishing

5. 5Broil the Cheese Topping
   Preheat your oven's broiler to high. Sprinkle the remaining shredded cheese evenly over the top of the spaghetti in the skillet. Place the skillet under the broiler for 3 to 4 minutes, watching closely, until the cheese is melted, bubbling, and beautifully browned with golden spots.
   Look for The cheese is bubbly and has golden-brown spots.
   Tip Keep a close eye on the broiler to prevent the cheese from burning.
6. 6Garnish and Serve
   Carefully remove the hot skillet from the oven. Garnish the melted cheese layer with chopped fresh parsley and red chili flakes. Let the dish rest for 5 minutes to allow the cream sauce to set slightly before serving directly from the skillet.
   Look for The parsley looks bright green and the chili flakes are evenly scattered.
   Tip Use an oven mitt as the skillet handle will be extremely hot.

The cheese topping will be fully melted, bubbling vigorously, and showing beautiful deep golden-brown spots from the broiler. The edges of the skillet will sizzle softly. The red chili flakes and bright green parsley scattered across the top provide a striking visual contrast to the rich, melted cheese, signaling that the dish is hot, fully set, and ready for serving.

Common mistakes

One common mistake is overcooking the spaghetti during the initial boil. Since the pasta continues to cook when tossed in the hot cream sauce and placed under the broiler, starting with fully soft noodles will result in a mushy final dish.

Another error is allowing the garlic to burn in the butter; burnt garlic turns bitter and ruins the delicate flavor of the cream. Keep the heat moderate and stir constantly once the garlic is added.

How to tell it’s done

The dish is perfectly done when the ground beef has reached a safe internal temperature of 160°F (71°C) during the browning stage, and the final cheese layer is completely melted, bubbly, and beautifully browned under the broiler.

The pasta should be tender but still hold its shape within the thick, velvety sauce. Let the skillet stand for a few minutes before serving to allow the sauce to set slightly.

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