Garlic Butter Beef Spaghetti in Cheddar Cream Sauce
A rich, savory comfort dish featuring tender ground beef, garlic-butter spaghetti, and a velvety cheddar-cream sauce. Ideal for families or cozy gatherings.
Servings: 6 servings
Calories: 660kcal
Ingredients
- 18 oz spaghetti
- 1½ lbs ground beef
- 1½ tablespoons olive oil
- 3 tablespoons butter
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 6 cloves garlic, minced
- 1½ cups heavy cream
- 1½ cups shredded cheddar cheese
- ¾ cup grated Parmesan cheese
- 9 oz processed cheese cubes
- 6 oz cream cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook 8–10 minutes; reserve ¾ cup pasta water and drain.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, 6–8 minutes; drain fat if needed. Transfer to a slow cooker.
- Add salt, black pepper, Italian seasoning, garlic powder, and onion powder to the slow cooker with beef. Stir to combine.
- Melt butter in the skillet with garlic. Sauté 1 minute, then pour into the slow cooker with beef mixture.
- Pour heavy cream into the slow cooker and stir gently to blend.
- Add shredded cheddar, Parmesan, processed cheese cubes, and cream cheese. Stir until melted and smooth.
- Return drained spaghetti to the slow cooker, or toss in a separate pot. Add pasta water to create a silky sauce; stir until fully combined.
- Serve immediately or store warm until ready to plate.
Notes
Use a high-fat cheddar for the richest flavor.
Freeze leftovers in an airtight container for up to 2 months (omit heavy cream before freezing to prevent separation).
Adjust the cheese quantities depending on desired richness.
Freeze leftovers in an airtight container for up to 2 months (omit heavy cream before freezing to prevent separation).
Adjust the cheese quantities depending on desired richness.