Garlic Beef Spaghetti with Creamy Four-Cheese Sauce

Ingredients

• 12 oz spaghetti
• 1 lb ground beef (85% lean, or another preferred fat percentage)
• 1 tbsp olive oil (For cooking, if needed)
• 5 cloves garlic (Minced)
• salt (To taste; use some for the pasta water)
• black pepper (To taste)
• 2 tbsp butter
• 2 tbsp all-purpose flour (For thickening the cheese sauce)
• 2 cup whole milk
• 1 cup heavy cream
• 4 oz cream cheese (Softened and cut into pieces)
• 1 cup mozzarella cheese (Shredded)
• 1 cup cheddar cheese (Shredded)
• 0.5 cup Parmesan cheese (Finely grated)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta-cooking water, then drain the spaghetti.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until browned and no longer pink.

3. 3

   Add the minced garlic to the browned beef. Cook for 30–60 seconds, stirring constantly, until fragrant; do not let the garlic burn.

4. 4

   Season the beef with salt and black pepper to taste. Transfer the beef to a bowl if the skillet does not have room for the sauce, leaving any flavorful drippings in the pan.

5. 5

   Melt the butter in the same skillet over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute, until the flour is incorporated and the mixture is smooth and lightly bubbling.

6. 6

   Gradually whisk in the milk, adding it in a slow stream to prevent lumps. Add the heavy cream and continue whisking until smooth.

7. 7

   Bring the cream mixture to a gentle simmer over medium-low heat. Cook for 3–5 minutes, stirring frequently, until it lightly coats the back of a spoon. Do not boil vigorously.

8. 8

   Add the softened cream cheese and stir until completely melted into the sauce.

9. 9

   Add the mozzarella, cheddar, and Parmesan a handful at a time, stirring after each addition until melted and smooth before adding more. Taste and adjust the salt and pepper.

10. 10

    Return the garlic beef to the skillet and stir it into the cheese sauce. Add the drained spaghetti and toss until every strand is coated.

11. 11

    If the sauce is too thick, add reserved pasta water a few tablespoons at a time, tossing after each addition, until the sauce reaches a glossy, pourable consistency.

12. 12

    Remove from the heat, garnish with chopped parsley, and serve immediately while the sauce is hot and creamy.

Notes

The source refers to a printable recipe but does not include it. Ingredient quantities, cheese selections, and preparation details are therefore estimates based on the dish title and description. For a smoother sauce, grate the cheeses yourself and avoid overheating the sauce after adding them.

Nutrition per serving

• main
• pasta
• ground beef
• comfort food
• family dinner
• creamy
• cheesy
• stovetop