Can I make this in one pot?

Yes. Sauté the beef and aromatics, then add the liquid (broth/water) directly to the pot. Once boiling, break the spaghetti in half, submerge it, and cook on low heat until the pasta is tender and the liquid absorbs into a rich garlic butter sauce.

How do I prevent the garlic from burning?

Add the minced garlic during the last 30 to 60 seconds of browning your beef, or toss it in right as you melt the butter over low heat . Never add garlic to a dry, smoking-hot skillet.

What is the secret to a silky, creamy sauce?

The secret is tossing the hot spaghetti with cold butter and a splash of starchy pasta water off the heat. Shaking or stirring vigorously emulsifies the fats with the starch, creating a glossy, velvety sauce without needing heavy cream.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second bursts or warm on the stovetop over low heat, adding a small splash of water or broth to loosen and refresh the garlic butter sauce.

Garlic Butter Beef Spaghetti in Thick Cheddar Cream Sauce

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Author: Chef Elise
Total Time: 40 min
Yield: 6 servings

Description

Garlic Butter Beef Spaghetti is a rich and creamy pasta recipe made with spaghetti, seasoned ground beef, garlic, butter, heavy cream, cheddar cheese, Parmesan, cream cheese, and Velveeta for the ultimate comforting family dinner.

Ingredients

18 oz spaghetti

1 1/2 lbs ground beef

1 1/2 tablespoons olive oil

3 tablespoons butter

1 1/2 teaspoons Italian seasoning

3/4 teaspoon salt

3/4 teaspoon black pepper

6 cloves garlic, minced

1 1/2 cups heavy cream

1 1/2 cups shredded cheddar cheese

3/4 cup grated Parmesan cheese

9 oz Velveeta, cubed

6 oz cream cheese

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 cup reserved pasta water

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Instructions

Cook the spaghetti in a pot of salted boiling water until just tender. Save some pasta water before draining, then set the spaghetti aside.
Heat olive oil in a large skillet over medium high heat, add the ground beef, and break it apart as it cooks.
Season with salt, black pepper, Italian seasoning, garlic powder, and onion powder, then cook until the beef is nicely browned with a few crispy bits.
Stir in the garlic and cook briefly until fragrant, then add the butter and let it melt into the beef.
Lower the heat slightly and pour in the heavy cream, stirring gently as it warms.
Add the cream cheese and mix until smooth and fully melted into the sauce.
Add the Velveeta and stir until completely melted and creamy.
Stir in the cheddar and Parmesan, letting everything melt together into a thick, rich sauce.
Add the cooked spaghetti and toss until fully coated, adding a splash of pasta water if needed to loosen the sauce slightly.
Let it cook for another minute until the sauce clings nicely, then remove from heat and serve warm.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Find it online: https://elisechef.com/garlic-butter-beef-spaghetti/