@blackskullsreaper: Velveeta Cheddar Garlic Butter Beef Spaghetti in Cream Sauce Ingredients: 1 lb spaghetti 1.5 lb ground beef 5 tbsp butter, divided (2 tbsp + 3 tbsp) 2 tbsp olive oil 6 garlic cloves, minced, divided (3 + 3) 1 small onion, finely chopped 1 tbsp Italian seasoning 1 tsp smoked paprika 1/2 tsp salt (for beef) 1/2 tsp black pepper (for beef) 1/2 tsp salt (for sauce) 1/2 tsp black pepper (for sauce) 2 1/2 cups heavy cream 4 oz cream cheese, softened and cubed 8 oz Velveeta cheese, cubed 2 cups shredded sharp cheddar cheese 1 1/2 cups shredded mozzarella cheese 2 tbsp chopped fresh parsley Directions: Bring a large pot of water to a boil, add a generous pinch of salt, then add 1 lb spaghetti and cook until al dente. Drain and set aside, reserving 1/2 cup pasta water. Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over medium-high heat until the butter foams. Add the chopped onion and sauté for 2–3 minutes until softened. Add 1.5 lb ground beef and cook, breaking it apart, for 5–6 minutes until deeply browned with caramelized edges. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 tbsp Italian seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper, then transfer the beef to a plate and set aside. Wipe the pan clean, then reduce heat to medium and add the remaining 3 tbsp butter, letting it melt. Add the remaining 3 minced garlic cloves and sauté for 30–45 seconds until fragrant. Pour in 2 1/2 cups heavy cream and stir. Add 4 oz cubed cream cheese and 8 oz cubed Velveeta, whisking continuously for 3–4 minutes until fully melted and ultra-silky. Lower the heat to low, then add 2 cups shredded sharp cheddar one handful at a time, stirring until melted. Add 1 1/2 cups shredded mozzarella one handful at a time, stirring until stretchy. Stir in 1/2 tsp salt and 1/2 tsp black pepper, then simmer for 2 minutes until thick, glossy, and pooling. Loosen with reserved pasta water if needed. Return the beef to the sauce along with the cooked spaghetti and toss until everything is fully combined, every strand is heavily coated, and the beef is mixed throughout. Sprinkle with 2 tbsp chopped parsley and serve immediately.

DevilChild Christina De Luca

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Region: US

Friday 09 October 2026 10:31:10 GMT