Cheesy Pasta Ground Beef

There's something special about this cheesy penne with garlic butter ground beef that turns basic ingredients into a wow-worthy meal. Every mouthful gives you tender pasta wrapped in a smooth sauce, tasty ground beef full of garlicky goodness, and flavors that'll keep you coming back for more. By getting the timing and methods just right, we've created a pasta dish that feels both homey and fancy at the same time.

I've made this dish so many times trying to get it just right. The secret? Making the garlic butter first, then slowly building up the sauce. What a difference it makes! My kids now ask for this weekly, especially when it's cold outside and we want something filling.

Key Ingredients Breakdown

• Ground Beef: Go for 85/15 beef for the best mix of taste and texture. That bit of fat helps carry all the garlic butter flavor throughout your meal
• Pasta: Pick penne with those little ridges on the outside - they grab onto the sauce way better. Try to find pasta made from durum wheat for that perfect chewy bite
• Heavy Cream: Don't skimp here - grab cream with at least 36% fat for a silky-smooth sauce. Lighter options might break apart

Step-by-Step Cooking Guide

Getting Pasta Right:

Fill pot with water and bring to a full boil. Toss in 2 tablespoons salt. Add pasta bit by bit while stirring so it doesn't clump together. Cook it 2 minutes less than what the box says. Save 1 cup of the pasta water before draining. Mix drained pasta with a small splash of olive oil.

Making Great Beef:

Put a big skillet over medium-high heat. Drop beef in big chunks without stirring at first. Let it brown on one side before breaking it up. Add salt and pepper while it cooks. Break it into medium chunks. Pour off extra fat but keep about 2 tablespoons in the pan.

Creating Your Flavor Base:

Turn heat down to medium-low. Drop in butter a little at a time, letting each piece melt. Wait for the butter to start bubbling. Put in chopped garlic and keep stirring. Cook until you can smell the garlic but before it turns brown. Add finely chopped onion to the mix. Cook until onions turn clear. Sprinkle in Italian herbs, crushing them between your fingers first. Add red pepper flakes if you want some heat. Let the herbs warm up in the butter to release their flavors.

Making Your Sauce Amazing:

Pour heavy cream around the sides of the pan. Slowly add beef broth while stirring. Scrape the pan bottom to get all those tasty bits mixed in. Let it bubble gently but never boil hard. The sauce is ready when it sticks to the back of a spoon. If too thick, splash in some pasta water. If too runny, let it bubble a few more minutes. Check the taste and add more seasonings if needed. Put the beef back into the pan and mix gently. Add pasta a little at a time, tossing to coat it all. Let the pasta finish cooking right in the sauce.

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I first learned about this dish in my grandma's kitchen, where she showed me that taking your time with flavors makes everything better. She always told me that rushing through the garlic butter step was the worst mistake you could make. Now when I cook this, I can almost hear her saying, "Let the garlic dance with the butter, don't burn it up."

Balancing Pasta and Sauce Perfectly

Getting pasta and sauce to work together isn't easy - too wet and the sauce slides right off, too dry and nobody enjoys it. I've found that keeping some pasta water nearby is like having a secret weapon. This starchy liquid helps create that smooth, silky texture you usually only get at fancy restaurants.

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Creating The Ultimate Flavor Foundation

What makes this dish special is how you handle the garlic butter. Slow and gentle is the way to go - give the garlic time to slowly release its flavors into the butter, creating an amazing base that'll make everything taste better. You can't rush this part.

Smart Cooking Tricks

• Warm the Italian herbs in the garlic butter to wake up their flavors
• Add a bit of pasta water before you pour in the cream for a smoother mix
• After cooking, let everything sit for 2 minutes so the sauce can really stick to the pasta

This dish started as just a quick dinner but turned into my go-to comfort food. The way the garlic butter hugs each pasta piece, how the beef adds that heartiness, and how everything comes together with the sauce - it shows how simple stuff cooked with care can become something amazing. Whether I'm feeding my family on a Tuesday or guests on a Saturday, everyone always wants seconds.

Frequently Asked Questions

→ Can I swap out the pasta for another kind?

Totally! Use any medium-sized pasta like rotini, farfalle, or fusilli. Follow the pack instructions for the best texture.

→ How can I tone down the sauce richness?

Switch heavy cream for half-and-half and cut the butter amount down to 2 tablespoons. It'll still taste delicious but feel lighter.

→ Is it possible to prepare this ahead?

You can make it up to 2 days early. When warming it up, add a splash of milk or cream to loosen the thickened sauce.

→ What other meats work besides ground beef?

Try ground turkey, chicken, or even Italian sausage. For a veggie option, go for mushrooms or meat substitutes.

→ What's the best way to save leftovers?

Pop it in an airtight container and store in the fridge for up to 3 days. To refresh it, add a little milk or cream when reheating.