Go Back
Garlic Butter Beef Spaghetti with Creamy Velveeta Cheddar Sauce
Isabella

Garlic Butter Beef Spaghetti with Creamy Velveeta Cheddar Sauce

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 oz 340 g spaghetti pasta
  • 1 lb 450 g ground beef
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup heavy whipping cream
  • ½ cup whole milk
  • 4 oz 115 g cream cheese, softened
  • 6 oz 170 g Velveeta cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water as needed

Method
 

  1. Cook the spaghetti
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
  3. Before draining, reserve ½ cup of the pasta water. Drain the spaghetti and set it aside.
  4. The reserved pasta water contains starch that will help loosen the cheese sauce later while keeping it smooth and creamy.
  5. Brown and season the ground beef
  6. Place a large skillet over medium-high heat. Add the ground beef and break it into small crumbles using a wooden spoon or spatula.
  7. Cook until the beef is nicely browned and no longer pink. Add the garlic powder, smoked paprika, Italian seasoning, salt, and black pepper.
  8. Stir well so the seasoning coats the beef evenly. Drain any excess grease from the skillet, leaving a little behind for flavor if desired.
  9. Add the garlic butter
  10. Reduce the heat to medium-low. Add the unsalted butter and minced garlic directly to the browned beef.
  11. Cook for approximately 30 seconds, stirring constantly, until the garlic becomes fragrant. Avoid browning the garlic, as it can develop a bitter taste.
  12. Prepare the creamy sauce base
  13. Pour the heavy whipping cream and whole milk into the skillet. Stir gently to combine with the seasoned beef.
  14. Allow the mixture to warm over medium-low heat without bringing it to a rapid boil.
  15. Add the softened cream cheese and cubed Velveeta. Stir continuously until both cheeses melt into the cream mixture.
  16. Melt in the cheddar and Parmesan
  17. Gradually add the shredded sharp cheddar and freshly grated Parmesan.
  18. Continue stirring over low heat until the cheeses are completely melted and the sauce becomes thick, smooth, and creamy.
  19. If the sauce seems too thick, don't worry. The reserved pasta water will help bring it to the perfect consistency.
  20. Add the spaghetti
  21. Transfer the cooked spaghetti directly into the skillet.
  22. Use tongs to toss the pasta gently until every strand is coated with the creamy beef and cheese sauce.
  23. Add a small splash of reserved pasta water if necessary. Continue adding it gradually until the sauce coats the spaghetti evenly without becoming watery.
  24. Finish and serve
  25. Let the spaghetti warm in the skillet for another minute, stirring gently so the flavors combine.
  26. Remove from the heat and serve immediately while the cheese sauce is still warm and silky.
  27. Make sure each serving includes plenty of browned ground beef and creamy cheese sauce throughout.