Cheesy Penne with Garlic Butter Ground Beef: How to Wow 10 Guests
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Did you know that pasta dishes are among the top 5 most searched recipes online, with over 2.3 million monthly searches for “pasta recipes” alone? Yet, finding that perfect crowd-pleasing pasta dish that combines affordability, simplicity, and spectacular flavor remains elusive for many home cooks. This Cheesy Penne with Garlic Butter Ground Beef recipe solves this culinary puzzle brilliantly. Whether you’re hosting a dinner party, preparing a family gathering, or simply want leftovers that taste even better the next day, this hearty, flavor-packed dish delivers consistently impressive results while being surprisingly simple to prepare.
Why You’ll Love This Recipe
This Cheesy Penne with Garlic Butter Ground Beef recipe isn’t just another pasta dish—it’s a game-changer for your dinner rotation and entertaining arsenal. Here’s why this will quickly become your go-to recipe:
- Rich and Savory Flavor Profile: The combination of garlicky butter-infused ground beef with perfectly al dente penne creates a depth of flavor that tastes like it took hours to develop.
- Weeknight-Friendly: Despite its impressive presentation, this dish comes together in under 45 minutes, making it perfect for both planned gatherings and last-minute dinner solutions.
- Pantry-Centric: Most ingredients are likely already in your kitchen, eliminating the need for special shopping trips.
- Highly Adaptable: Easily customize with different proteins (turkey, Italian sausage) or pasta shapes, and simple modifications make it gluten-free or lower in carbs.
- Crowd-Pleasing Guarantee: This recipe has been tested and perfected for groups of 10, eliminating the guesswork of scaling up recipes for entertaining.
- Make-Ahead Friendly: Components can be prepared in advance, making your hosting experience stress-free and enjoyable.
- Budget-Conscious: Ground beef delivers maximum flavor at a fraction of the cost of premium cuts, making this recipe economical for feeding larger groups.
Ingredients You’ll Need
For the Garlic Butter Ground Beef:
- 2 pounds (900g) lean ground beef (80/20 recommended for optimal flavor)
- 8 tablespoons (113g) unsalted butter, divided
- 10 cloves garlic, minced (about 3-4 tablespoons)
- 2 medium onions, finely diced
- 2 teaspoons dried Italian herbs
- 1 teaspoon red pepper flakes (adjustable to taste)
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 2 pounds (900g) penne pasta
- 2 tablespoons salt (for pasta water)
For the Cheese Sauce:
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 4 cups shredded cheese blend (recommended: 2 cups sharp cheddar, 1 cup mozzarella, 1 cup Parmesan)
- 1 teaspoon mustard powder
- ½ teaspoon nutmeg (freshly grated if possible)
For Garnish:
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, torn or thinly sliced
- Additional grated Parmesan cheese
- Fresh cracked black pepper
Ingredient Notes:
- Ground Beef Substitutions: Ground turkey, chicken, or plant-based meat alternatives work well for different dietary preferences.
- Cheese Options: Feel free to experiment with cheese combinations. Gruyère adds nuttiness, while fontina melts beautifully for extra creaminess.
- Pasta Alternatives: Any short pasta shape with ridges works well—rigatoni, fusilli, or rotini all capture the sauce magnificently.
- Gluten-Free Option: Use your favorite gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Step-by-Step Instructions
Step 1: Prepare Your Mise en Place
Before diving into cooking, prep all your ingredients. Dice onions, mince garlic, measure out spices, and shred cheeses if not using pre-shredded. This organization will make the cooking process much smoother, especially when cooking for a crowd.
Pro Tip: If you’re short on time, quality pre-minced garlic works in a pinch, but fresh garlic provides significantly more aromatic depth to the dish.
Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt—this might seem like a lot, but properly seasoned pasta water is the foundation of Italian cooking.
Add the penne and cook according to package directions until al dente (typically 9-11 minutes). Remember that the pasta will continue cooking slightly when combined with the hot sauce later, so aim for a touch firmer than you might normally prefer.
Pro Tip: Reserve 2 cups of pasta cooking water before draining. This starchy liquid is like liquid gold for adjusting sauce consistency later.
Step 3: Prepare the Garlic Butter Ground Beef
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter and let it melt completely.
Add the ground beef to the hot pan, breaking it up with a wooden spoon. Season with salt and pepper. Brown the meat until no pink remains, about 7-8 minutes.
Pro Tip: For the best flavor development, avoid stirring constantly. Let the meat develop a brown crust before breaking it up further.
Step 4: Add Aromatics
Lower the heat to medium and add the diced onions to the browned meat. Cook for 3-4 minutes until they begin to soften and turn translucent.
Add the minced garlic, dried Italian herbs, and red pepper flakes. Stir continuously for 60-90 seconds until the garlic becomes fragrant but not browned. Garlic burns quickly and can turn bitter, so watch it carefully!
Step 5: Create the Butter Sauce Base
Push the meat mixture to one side of the pan and add the remaining 6 tablespoons of butter to the empty space. Once melted, sprinkle the flour over the butter and whisk to create a roux. Cook this roux for about 2 minutes while stirring, which will remove the raw flour taste.
Pro Tip: The color of your roux should be a light golden blonde—this indicates it’s cooked but will still allow the cheese to shine in the final dish.
Step 6: Develop the Cheese Sauce
Gradually pour in the milk while whisking continuously to prevent lumps from forming. Once all the milk is incorporated, bring the mixture to a gentle simmer, which will activate the thickening power of the roux.
Add the mustard powder and nutmeg, then reduce heat to low and simmer for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.
Step 7: Incorporate the Cheese
Remove the pan from heat and add the shredded cheese in three batches, stirring until each addition is fully melted before adding the next. This gradual approach prevents the sauce from becoming grainy or separating.
Pro Tip: Pre-shredded cheese often contains anti-caking agents that can make your sauce slightly grainy. If possible, shred your own cheese for the smoothest, creamiest results.
Step 8: Combine Everything
Add the drained pasta to the cheese sauce and stir gently to coat every piece of pasta. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
Let the combined dish simmer on low heat for 2-3 minutes, allowing the pasta to absorb some of the sauce and the flavors to meld together.
Step 9: Final Seasoning
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. The layering of seasonings throughout the cooking process creates depth of flavor that makes this dish truly exceptional.
Serving Suggestions
Transform your Cheesy Penne with Garlic Butter Ground Beef from a delicious meal into a memorable dining experience with these serving suggestions:
Family-Style Presentation
Serve this showstopper in a large, wide shallow bowl or an oversized pasta bowl. Garnish generously with fresh herbs and additional Parmesan cheese just before bringing it to the table. This presentation encourages communal dining and conversation.
Individual Plating for Dinner Parties
For more formal gatherings, portion the pasta into warmed shallow bowls. Create height by twirling the pasta with tongs, then sprinkle with fresh herbs and a light dusting of freshly grated Parmesan. A small garnish of microgreens adds an elegant touch.
Complementary Side Dishes
- Garlic Bread: Buttery, toasted garlic bread is perfect for sopping up extra cheese sauce.
- Simple Green Salad: A light arugula salad with lemon vinaigrette provides a refreshing contrast to the rich pasta.
- Roasted Vegetables: Offer roasted asparagus, broccolini, or cherry tomatoes on the side for added nutrition and color contrast.
Storing Instructions
Properly storing your Cheesy Penne with Garlic Butter Ground Beef ensures you’ll enjoy the same delicious flavors in your leftovers:
Refrigerating Leftovers
Transfer cooled leftovers to airtight containers within two hours of cooking. Properly stored, this dish will maintain its quality in the refrigerator for 3-4 days. The flavors often deepen overnight, making next-day leftovers exceptionally tasty.
Reheating Methods
- Stovetop Method (Recommended): Place leftovers in a saucepan with 2-3 tablespoons of milk or chicken broth per portion. Heat over medium-low, stirring occasionally until warmed through (about 5-7 minutes). The additional liquid helps revitalize the sauce.
- Microwave Method: For individual portions, microwave on 70% power with a damp paper towel covering the dish. Heat in 30-second intervals, stirring between each, until warmed through. The reduced power and covered approach prevents the pasta from becoming tough.
Make-Ahead Tips for Entertaining
- Prep Components Separately: Cook the pasta al dente, toss with a bit of olive oil, and refrigerate. Prepare the meat and cheese sauce separately and refrigerate.
- Day-of Assembly: Warm the sauce gently on the stovetop, then combine with the pasta about 20 minutes before serving. Transfer to a baking dish, sprinkle with a little extra cheese, and warm in a 350°F (175°C) oven until heated through.
- Freezing Option: While fresh is best, you can freeze fully assembled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Storage Tip: If you know you’ll have leftovers, consider setting aside a portion before combining everything. Storing the pasta and sauce separately maintains better texture when reheated.
Conclusion
This Cheesy Penne with Garlic Butter Ground Beef recipe transforms humble ingredients into an extraordinary meal capable of delighting a crowd of 10 or providing delicious leftovers for days. The combination of aromatic garlic butter, perfectly seasoned ground beef, and a velvety cheese sauce creates a pasta dish that strikes the perfect balance between sophisticated flavor and comforting familiarity.
What makes this recipe truly special is its versatility and foolproof nature. Even inexperienced cooks can achieve impressive results, while seasoned chefs will appreciate the solid foundation for creative variations. By layering flavors throughout the cooking process and incorporating simple techniques like properly seasoning pasta water and creating a smooth roux, you elevate everyday ingredients into something memorable.
Whether you’re hosting a dinner party, feeding a hungry family, or meal prepping for a busy week ahead, this recipe delivers consistently excellent results that will have everyone asking for seconds—and for your recipe.
Your Turn: We’d love to hear how this Cheesy Penne with Garlic Butter Ground Beef turned out for you! Did you try any variations or have a special serving suggestion? Share your experience in the comments below, or tag us in your photos on social media. Don’t forget to subscribe to our newsletter for more crowd-pleasing recipes delivered straight to your inbox!
Cheesy Penne with Garlic Butter Ground Beef
Ingredients
Method
- Bring a large pot of water to a boil. Add 2 tablespoons salt and cook penne according to package directions until al dente. Reserve 2 cups pasta water before draining.
- Meanwhile, heat a large, deep skillet over medium-high heat. Add 2 tablespoons butter and brown the ground beef, seasoning with salt and pepper, until no pink remains (7-8 minutes).
- Reduce heat to medium, add diced onions and cook until translucent (3-4 minutes).
- Add minced garlic, Italian herbs, and red pepper flakes. Cook for 60-90 seconds until fragrant.
- Push meat mixture to one side, add remaining 6 tablespoons butter to empty space. Once melted, sprinkle flour over butter and whisk to create a roux. Cook for 2 minutes.
- Gradually whisk in milk until smooth. Add mustard powder and nutmeg, then simmer 3-5 minutes until thickened.
- Remove from heat and add cheese in three batches, stirring until fully melted before adding more.
- Combine drained pasta with cheese sauce, adding reserved pasta water if needed to adjust consistency.
- Simmer on low for 2-3 minutes to meld flavors. Adjust seasoning as needed.
- Garnish with fresh herbs and additional Parmesan before serving.
Notes
- For best results, shred your own cheese rather than using pre-shredded to achieve the creamiest sauce texture.
- Make ahead: Prepare components separately up to 24 hours in advance and assemble before serving.
- Leftovers keep refrigerated for 3-4 days. Reheat with a splash of milk to revitalize the sauce.
- For a lighter version, use lean ground turkey, reduce butter by half, and use 2% milk.
- Customize with additional vegetables like mushrooms, bell peppers, or spinach.
- For gluten-free option, use gluten-free pasta and 1:1 gluten-free flour for the roux.
FAQs
Can I make this recipe ahead of time for a party?
Absolutely! You can prepare the components separately up to 24 hours in advance. Cook the pasta al dente, prepare the meat and cheese sauce, and store them separately in the refrigerator. About 30 minutes before serving, combine everything in a large baking dish, sprinkle with a little extra cheese, and heat in a 350°F oven until hot and bubbly.
How do I prevent my cheese sauce from becoming grainy?
Three key tips: First, remove the pan from heat before adding cheese. Second, add cheese gradually in batches, ensuring each addition is fully melted before adding more. Third, use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that can affect texture.
Can I use a different pasta shape?
Yes! Any medium-sized pasta with ridges or texture works well as they capture the sauce effectively. Great alternatives include rigatoni, fusilli, rotini, or farfalle. Cooking times may vary slightly, so follow package instructions for al dente preparation.
Is there a way to make this recipe lighter?
Definitely! Use lean ground turkey or chicken instead of beef, reduce the butter by half, use part-skim mozzarella, and substitute whole milk with 2% milk. You can also increase the ratio of pasta to sauce and add more vegetables like sautéed bell peppers, zucchini, or spinach.
What can I do if my sauce is too thick or too thin?
If your sauce is too thick, add reserved pasta water or warm milk, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce, or create a quick slurry with 1 tablespoon cornstarch mixed with 1 tablespoon cold water and stir it into the simmering sauce.
Can this dish be frozen?
Yes, though the texture of the sauce may change slightly upon thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of milk to revitalize the sauce.
How can I add more vegetables to this dish?
Sautéed mushrooms, bell peppers, spinach, or peas make excellent additions. Add hearty vegetables like mushrooms or peppers when cooking the onions. For leafy greens like spinach, stir them in just before combining with pasta so they wilt without overcooking.
Can I make this recipe gluten-free?
Certainly! Use your favorite gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend in the roux. The rest of the recipe remains the same. Some gluten-free pastas may cook more quickly, so check for doneness earlier than the package suggests.