Garlic Butter Ground Beef Spaghetti with Creamy Rotel Cheddar Sauce

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.
/n Step 3 Add ground beef, season with salt, pepper, and paprika, and cook until browned. Drain excess fat.
/n Step 4 Add butter and minced garlic to the skillet and sauté until fragrant.
/n Step 5 Stir in Rotel tomatoes with their juices and simmer for 3–4 minutes.
/n Step 6 Pour in heavy cream and mix until combined.
/n Step 7 Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth.
/n Step 8 Sprinkle in Italian seasoning and chili flakes, then simmer for another 2–3 minutes.
/n Step 9 Add cooked spaghetti to the sauce and toss until well coated.
/n Step 10 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to keep the sauce smooth and creamy.