Instructions
Step 1: Cook spaghetti according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat and cook ground beef until browned, breaking it apart as it cooks./n
Step 3: Drain excess grease, then add Rotel tomatoes (with juices) to the skillet and stir to combine./n
Step 4: Add beef broth, heavy cream, and cream cheese, stirring until smooth and creamy./n
Step 5: Season with garlic powder, onion powder, paprika, salt, and black pepper./n
Step 6: Stir in cheddar and mozzarella cheese until melted and fully incorporated./n
Step 7: Add the cooked spaghetti to the skillet and toss until evenly coated in the sauce./n
Step 8: Simmer for 2–3 minutes until heated through and slightly thickened./n
Step 9: 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 over low heat with a splash of broth or milk to loosen the sauce, or microwave in short intervals while stirring. This dish can be frozen for up to 2 months, though the creamy texture may slightly change upon reheating.
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