Cheesy Penne Garlic Beef

This indulgent cheesy penne with garlic butter ground beef combines tender pasta with savory meat and a silky cheese sauce that coats every bite perfectly. The recipe transforms everyday ingredients into a restaurant-worthy dish that satisfies even the pickiest eaters.

I first created this dish during a particularly hectic weeknight when I needed something quick but satisfying. My family devoured it so enthusiastically that it's now in our regular rotation at least twice a month when comfort food cravings strike.

Ingredients

• 12 oz penne pasta: provides the perfect shape for holding the rich sauce in every ridge
• 1 lb ground beef: adds hearty protein and savory flavor use 85/15 lean-to-fat ratio for best flavor
• 3 tbsp unsalted butter: creates a rich base for the sauce allowing you to control salt levels
• 4 cloves garlic minced: fresh is essential for the brightest garlic flavor
• 1 tsp onion powder: adds depth without the texture of actual onions
• 1 tsp Italian seasoning: brings herbal complexity use a fresh blend if possible
• Salt and black pepper: to taste essential for balancing all flavors
• 1/4 tsp red pepper flakes: optional but adds a pleasant background warmth
• 1/2 cup beef broth: deglazes the pan and creates depth look for low-sodium options
• 1/2 cup heavy cream: provides luxurious richness no substitutes match this texture
• 1 1/2 cups shredded mozzarella cheese: melts perfectly for that satisfying cheese pull
• 1/2 cup grated Parmesan cheese: adds sharp salty notes that elevate the entire dish
• 2 tbsp chopped parsley: brightens the dish visually and adds fresh flavor contrast

How To Make Cheesy Penne with Garlic Butter Ground Beef

Cook the pasta:

Boil penne in generously salted water according to package directions until just al dente typically 9-11 minutes. The pasta will continue cooking slightly in the sauce so aim for firm but tender. Reserve a small cup of pasta water before draining in case you need to loosen the sauce later.

Create the garlic butter base:

In a large deep skillet over medium heat melt the butter completely until it begins to foam slightly. Add the minced garlic and cook for exactly 60-90 seconds stirring constantly to prevent burning. The garlic should become fragrant and just barely golden this creates the foundation for your sauce.

Brown the beef:

Add ground beef to the garlic butter spreading it evenly across the pan. Let it cook undisturbed for 2 minutes to develop a caramelized crust then break it apart with a wooden spoon. Continue cooking until no pink remains about 5-7 minutes total. The browning creates essential flavor compounds that make the dish exceptional.

Season and build flavor:

Sprinkle onion powder Italian seasoning salt pepper and red pepper flakes evenly over the meat. Stir thoroughly to ensure even distribution of seasonings. Allow the spices to toast briefly in the hot pan which awakens their aromatic oils and intensifies their flavor.

Create the sauce:

Pour beef broth into the skillet scraping the bottom with your spoon to release any browned bits these contain concentrated flavor. Add heavy cream and bring the mixture to a gentle simmer not a full boil which could cause separation. Let the sauce reduce for 3-4 minutes stirring occasionally until it begins to thicken and coat the back of a spoon.

Add the cheese:

Reduce heat to low crucial for smooth cheese melting. Add mozzarella and Parmesan in three batches stirring continuously between additions until completely melted. This gradual approach prevents the sauce from becoming grainy or separating. The sauce should be velvety smooth and coat your spoon thickly.

Combine with pasta:

Add the drained penne directly to the sauce folding gently but thoroughly with a wooden spoon until every piece is gloriously coated. Allow the pasta to sit in the sauce for 1-2 minutes which helps it absorb flavors. If the sauce seems too thick add a splash of reserved pasta water to reach your desired consistency.

Garnish and serve:

Sprinkle freshly chopped parsley over the top just before serving which adds a pop of color and fresh flavor. Serve immediately while the cheese is still hot and stretchy for the most satisfying experience. A final light dusting of Parmesan never hurts.

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When I first served this to my Italian grandmother she insisted I share the recipe with her which remains one of my proudest cooking moments. She particularly loved the balance of garlic and cheese noting that many similar recipes either skimp on the garlic or overwhelm with too much cheese.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits creating an even richer flavor profile the next day. To reheat add a small splash of milk or cream to restore the creamy texture and warm gently on the stovetop over medium-low heat stirring frequently to prevent sticking or burning. Microwaving works in a pinch but may result in slightly uneven heating.

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Make It Your Own

This recipe welcomes customization based on what you have available. Ground turkey or chicken can replace beef for a lighter version though you might want to add an extra tablespoon of butter for richness. Any short pasta shape works well rigatoni shells or fusilli all hold the sauce beautifully. Vegetable additions like sautéed mushrooms spinach or roasted red peppers fold in seamlessly. For those avoiding dairy alternatives exist but nothing quite matches the decadence of real cream and cheese.

Serving Suggestions

Serve this hearty pasta with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete meal add roasted asparagus or broccoli on the side their slight bitterness balances the creamy cheese perfectly. A glass of medium-bodied red wine like Merlot or Chianti complements the savory flavors for adult diners.

The Secret to Perfect Texture

The key to this dish lies in properly emulsifying the sauce. Never let the cream boil vigorously which causes separation and always add cheese off heat in batches stirring constantly. The starch from the pasta helps stabilize the sauce which is why adding pasta water works so well when adjusting consistency. For extra insurance some cooks add a teaspoon of cornstarch slurry but with proper technique this shouldn't be necessary.

Frequently Asked Questions

→ How can I prevent the cheese from clumping?

Ensure the heat is on low when adding mozzarella and Parmesan cheese. Stir constantly to melt them evenly into the sauce for a smooth texture.

→ Can I use a different type of pasta?

Yes, you can substitute penne with other pasta shapes like rigatoni, fusilli, or even spaghetti. Choose pasta with ridges or curves to hold the sauce better.

→ How can I make it spicy?

Add more red pepper flakes to the beef seasoning, or stir in a dash of hot sauce to the sauce for an extra kick of heat.

→ Can I make this ahead of time?

Yes, prepare the dish up to the step where the pasta is mixed with the sauce. Let it cool, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or broth.

→ What can I serve alongside this dish?

Pair this dish with a fresh green salad, garlic bread, or roasted vegetables for a balanced meal.

→ Can I use a different type of ground meat?

Absolutely! You can replace the ground beef with ground turkey, chicken, or pork for different flavor profiles.