Instructions
Step 1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
Step 2. Heat the olive oil in a large skillet over medium-high heat.
Step 3. Add the diced onion and cook for 3–4 minutes until softened.
Step 4. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Step 5. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 6. Transfer the beef mixture to a plate and set aside.
Step 7. In the same skillet, melt the butter over medium heat.
Step 8. Whisk in the flour and cook for 1–2 minutes to form a roux.
Step 9. Gradually whisk in the milk and heavy cream until smooth.
Step 10. Simmer for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
Step 11. Add the cheddar cheese, mozzarella cheese, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes if using.
Step 12. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Step 13. Return the cooked beef mixture to the skillet and stir to combine.
Step 14. Add the cooked spaghetti and toss until evenly coated in the savory garlic cheddar butter cream sauce.
Step 15. Cook for an additional 2–3 minutes until heated through.
Step 16. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy consistency.
Microwave individual portions in 30-second intervals, stirring between each interval.
Freeze in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating for best results.
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