Instructions
step 1 Cook the linguine according to package instructions until al dente, then drain and set aside.
/ nstep 2 In a large skillet, heat olive oil over medium heat and cook the ground beef until browned, then drain excess grease.
/ nstep 3 Add minced garlic and cook for 1 minute until fragrant.
/ nstep 4 Stir in Italian seasoning, paprika, salt, and pepper.
/ nstep 5 In the same skillet, melt butter and whisk in flour to form a roux.
/ nstep 6 Gradually add milk and cream, whisking continuously until the sauce thickens.
/ nstep 7 Stir in cheddar and Parmesan cheese until melted and smooth.
/ nstep 8 Add the cooked linguine and beef back into the skillet and toss until fully coated.
/ nstep 9 Simmer for 2–3 minutes until everything is heated through and creamy.
/ nstep 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave with a splash of milk to restore creaminess. Avoid overheating to prevent the sauce from separating. For best results, do not freeze as the creamy sauce may change texture.
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