Cheesy Penne with Garlic Butter Ground Beef

Here’s a comforting and flavor-packed recipe for Cheesy Penne with Garlic Butter Ground Beef — a quick, hearty weeknight dinner with tender pasta, rich garlic butter, savory ground beef, and plenty of melty cheese. Pure comfort in a bowl!

🧄🧀 Cheesy Penne with Garlic Butter Ground Beef

Creamy, cheesy, garlicky, and totally satisfying.

✅ Ingredients (Serves 4–6)

For the Pasta:

12 oz penne pasta
Salt for boiling water

For the Garlic Butter Beef:

1 lb ground beef
2 tbsp butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt, ¼ tsp black pepper
Pinch of crushed red pepper flakes (optional, for heat)

For the Cheese Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (preferably whole)
1½ cups shredded cheddar cheese
½ cup Parmesan cheese, grated
Salt & pepper, to taste

🥣 Instructions

1. Cook the Penne

Boil penne in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.

2. Cook Garlic Butter Ground Beef

In a large skillet, melt 2 tbsp butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add ground beef, Italian seasoning, salt, pepper, and red pepper flakes.
Cook until browned and fully cooked. Drain excess fat if needed.
Set aside in a bowl.

3. Make the Cheese Sauce

In the same skillet, melt 2 tbsp butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in the milk and cook, stirring, until slightly thickened (3–5 minutes).
Stir in cheddar and Parmesan until melted and smooth.
Season with salt & pepper to taste.

4. Combine Everything

Add the cooked pasta and ground beef to the cheese sauce.
Stir well to combine. If too thick, add a splash of reserved pasta water to loosen.

5. Serve

Serve hot, garnished with extra Parmesan or fresh parsley if desired.

🔄 Optional Add-Ins

Spinach or kale (stir in at the end until wilted)
Sautéed mushrooms or onions
Swap cheddar for mozzarella, Gouda, or Monterey Jack
Add a few dashes of hot sauce or Dijon mustard to the cheese sauce for extra zing

🧊 Storage & Reheating

Fridge: Keeps up to 4 days in an airtight container
Reheat: Microwave or warm on stove with a splash of milk to rehydrate the sauce

Would you like this turned into a baked pasta casserole, or made into a one-pot version with everything cooked in the same skillet?