Garlic Butter Beef Spaghetti with Creamy Cheddar Parmesan Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of the ground beef, ensure the skillet is fully preheated before adding the meat. This high heat creates a beautiful sear, locking in juices and developing deep, caramelized flavors. Avoid crowding the pan, and let the beef sear for a minute before breaking it apart with a wooden spoon or spatula.

When making the cheese sauce, add the grated cheese in small handfuls, whisking constantly until each batch is fully melted before adding the next.

Keeping the heat on low during this process prevents the cheese proteins from tightening and squeezing out fat, which leads to a greasy sauce. Use the starchy pasta water to adjust the thickness.

Variations

• Spicy Garlic Butter Beef: Add a teaspoon of red pepper flakes to the garlic butter when sautéing the garlic to infuse the pasta with a gentle heat.
• Herb-Infused Cheddar Sauce: Whisk fresh chopped herbs like parsley, oregano, or thyme into the cheddar parmesan sauce for an aromatic, earthy flavor profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the container is tightly sealed to prevent the pasta from drying out.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the best possible texture.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the creamy cheese sauce. Stir constantly to prevent burning.

Allow any leftover garlic butter beef spaghetti to cool completely at room temperature for no more than two hours before storing. This prevents bacterial growth while preserving quality. Transfer the leftovers to an airtight container and seal tightly. Store the container in the refrigerator for up to three days.

This dish can be partially prepared ahead of time to save dinner prep hours on busy weeknights. Cook the ground beef and store it in an airtight container in the refrigerator up to a day in advance.

The cheeses can also be grated ahead of time and stored. When ready to serve, simply boil the pasta, toss in garlic butter, prepare the cheese sauce, assemble the layers, and heat through.

Serving ideas

Serve this rich and decadent spaghetti hot, directly from the skillet or baking dish to preserve the dramatic cheese pull.

This dish pairs beautifully with a crisp, green garden salad dressed with a light vinaigrette to cut through the richness of the cheese and butter. A side of roasted green vegetables, such as asparagus or broccoli, also complements the meal well.

For an extra touch of flavor and visual appeal, garnish the assembled spaghetti with freshly chopped parsley or a sprinkle of red pepper flakes for a hint of heat.

Serve with extra grated parmesan cheese on the side for guests to add to their liking. Crusty Italian bread or garlic bread is perfect for scooping up any remaining creamy cheese sauce.

Frequently asked questions

Recipe card

Garlic Butter Beef Spaghetti with Creamy Cheddar Parmesan

Prep 15 minCook 20 minTotal 35 minServes 6

Ingredients

• 1 lb spaghetti
• 1 lb ground beef
• 1/2 cup unsalted butter, divided
• 4 cloves garlic, minced
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup grated parmesan cheese

Instructions

1. Cook the spaghetti in a large pot of boiling water according to package instructions until al dente. Drain well, reserving one cup of the pasta cooking water, and set aside.
2. Heat a large skillet over medium-high heat. Add the ground beef. Cook, breaking up the meat with a spoon, for 8 to 10 minutes until browned and fully cooked to an internal temperature of 160°F (71°C). Drain excess grease and transfer the beef to a bowl.
3. In the same skillet, melt half of the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the drained spaghetti to the skillet and toss to coat thoroughly in the garlic butter. Remove from heat.
4. In a separate saucepan, melt the remaining butter over medium-low heat. Pour in a half cup of the reserved pasta cooking water and bring to a gentle simmer. Reduce heat to low and gradually whisk in the cheddar cheese and parmesan cheese until completely melted and smooth.
5. Pour the warm, creamy cheddar parmesan sauce over the garlic butter spaghetti and toss to combine. Fold in the cooked seasoned ground beef, then top the entire dish with the remaining cheddar cheese. Cover or heat gently until the top cheese is fully melted and bubbling before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

34 g

Carbohydrates

55.5 g

Fat

47 g

Fiber

2 g

Sugar

1.5 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.