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Buffalo Ground Beef Spaghetti in Cheddar Ranch Cream Sauce
Isabella

Buffalo Ground Beef Spaghetti in Cheddar Ranch Cream Sauce

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Ingredients Method

Ingredients
  

  • 1¼ pounds lean ground beef
  • 12 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 5 garlic cloves minced
  • ⅓ cup Buffalo wing sauce
  • 1½ teaspoons dry ranch seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or to taste
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 2 ounces cream cheese softened
  • 1½ cups freshly shredded sharp cheddar divided
  • ¾ cup freshly shredded mozzarella divided
  • 2 tablespoons finely chopped fresh chives
  • ½ cup reserved pasta water if needed

Method
 

  1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook for 7–9 minutes until the beef develops dark caramelized edges and the onion softens. Drain excess grease.
  3. Add the butter, garlic, ranch seasoning, smoked paprika, garlic powder, black pepper, and salt. Stir for 30 seconds, then add the Buffalo sauce and cook for another minute.
  4. Reduce the heat and pour in the heavy cream and milk. Add the cream cheese and stir until smooth. Simmer gently for 2–3 minutes until the sauce becomes creamy and orange.
  5. Remove from the heat and gradually stir in 1¼ cups cheddar and ¼ cup mozzarella until melted into a thick Buffalo ranch cheese sauce.
  6. Add the spaghetti and toss until the ground beef is evenly distributed and the sauce coats every strand. Add pasta water only if needed. Scatter the remaining cheddar and mozzarella over the hot pasta, cover briefly until melted, then finish with fresh chives.