Hey there! So, let me tell you about this dish — Cheesy Penne with Garlic Butter Ground Beef. This recipe is a total lifesaver on those nights when you just want something comforting and delicious without a ton of fuss. I remember the first time I made this; I was in a pinch for time and had to whip up something quick and tasty. My partner took one bite and said, “We should have this every week!” I mean, who doesn’t love a big bowl of cheesy, garlicky goodness?
Why You’ll Love This Dish
I make this when I’m craving something hearty that doesn’t require me to babysit a pot all day. The rich flavors come together fast, and my family goes crazy for this because it’s both filling and flavorful. Sometimes, I can’t believe how simple it is — just a few ingredients, and bam, you’ve got dinner. (And yes, I’ve overcome the occasional overcooked pasta fiasco. You live, you learn!)
Ingredients You’ll Need
- 500g penne pasta (sometimes I use fusilli if that’s all I have handy)
- 500g ground beef (you can swap in turkey if you’re feeling adventurous)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced (or more, because who doesn’t love garlic?)
- 1 cup heavy cream (half-and-half works when I’m out)
- 2 cups shredded cheddar cheese (my grandma swore by sharp cheddar, but any cheese you love will do)
- Salt and pepper to taste
- Optional: a sprinkle of red pepper flakes for a little kick
How To Make It
- Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside. (This is where I usually sneak a taste!)
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about a minute until it’s fragrant (but careful not to burn it — I’ve done that more times than I’d like to admit).
- Throw in the ground beef, breaking it up as it cooks. Season with salt and pepper. Cook until it’s no longer pink.
- Pour in the heavy cream and bring it to a simmer. Toss in the cheese and stir until you have a smooth sauce. (Don’t worry if it looks a bit weird at first — cheese works in mysterious ways!)
- Add the cooked pasta to the skillet and toss everything together until the pasta is well coated. Top with red pepper flakes if you’re using them.
Notes From My Kitchen
I’ve found that letting the pasta sit for a couple of minutes after you mix it all together helps the sauce cling better. Plus, it’s a great excuse to grab another glass of wine!
Variations I’ve Tried
One time, I tried adding mushrooms, which was lovely. Another time, I tried spinach, but it got a bit soggy. I guess you win some, you lose some.
What If I Don’t Have…
No skillet? No worries. A good ol’ frying pan will do the trick. And if you don’t have heavy cream, milk with a bit of flour can work in a pinch.
Storage Tips (If Any Left)
Store leftovers in an airtight container in the fridge; they’ll last about 2-3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side salad or some garlic bread (because, why not?). My kids love it with a sprinkle of parmesan on top.
Pro Tips From My Kitchen Mishaps
Once, I tried rushing the cheese step, and it turned into a clumpy mess. Take your time here, it’s worth it!
Frequently Asked Questions
- Can I use a different type of pasta? Absolutely! While penne is my go-to, fusilli or rigatoni works great too.
- What if I don’t have cheddar? No problem! Use mozzarella or even a mix of cheeses. It’s all about what you have on hand.
- Is it spicy with the red pepper flakes? Only a tad. But you can skip it if you prefer.
If you want to learn more about pasta types or cheese varieties, you might find Serious Eats or Bon Appetit helpful. They’ve got loads of tips that have saved my dinner plans more than once!