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Cheesy Penne with Garlic Butter Ground Beef
Alysse

Cheesy Penne with Garlic Butter Ground Beef

A rich, creamy pasta dish featuring al dente penne tossed with garlicky butter-infused ground beef and a velvety three-cheese sauce. Perfect for entertaining large groups or creating delicious leftovers.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Main Dish
Cuisine: American, Italian
Calories: 650

Ingredients
  

  • 2 pounds 900g lean ground beef (80/20 recommended)
  • 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
  • 2 pounds 900g penne pasta
  • 2 tablespoons salt for pasta water
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • 4 cups shredded cheese blend 2 cups sharp cheddar, 1 cup mozzarella, 1 cup Parmesan
  • 1 teaspoon mustard powder
  • ½ teaspoon nutmeg freshly grated if possible
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil torn or thinly sliced
  • Additional grated Parmesan cheese for garnish

Method
 

  1. 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.
  2. 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).
  3. Reduce heat to medium, add diced onions and cook until translucent (3-4 minutes).
  4. Add minced garlic, Italian herbs, and red pepper flakes. Cook for 60-90 seconds until fragrant.
  5. 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.
  6. Gradually whisk in milk until smooth. Add mustard powder and nutmeg, then simmer 3-5 minutes until thickened.
  7. Remove from heat and add cheese in three batches, stirring until fully melted before adding more.
  8. Combine drained pasta with cheese sauce, adding reserved pasta water if needed to adjust consistency.
  9. Simmer on low for 2-3 minutes to meld flavors. Adjust seasoning as needed.
  10. 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.