Garlic Butter Ground Beef Capellini in Creamy Four Cheese Sauce Ingredients: 1¼ lbs 90% lean ground beef 12 oz dry capellini (angel hair pasta) 2 tablespoons unsalted butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1 teaspoon Italian seasoning ½ teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 2 oz cream cheese, softened ¾ cup freshly shredded mozzarella cheese ¾ cup freshly shredded sharp cheddar cheese ¾ cup freshly shredded provolone cheese ½ cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the capellini in salted water according to the package directions, usually 2–4 minutes, until al dente. Save 1 cup of pasta water before draining. 2. Melt the butter in a large, deep skillet over medium-high heat. Add the ground beef and chopped onion, breaking the meat into small crumbles. Cook until the beef is nicely browned and the onion softens. 3. Add the minced garlic, Italian seasoning, smoked paprika, black pepper, and salt. Stir everything through the beef for about 30 seconds. 4. Lower the heat to medium-low and pour in the heavy cream and whole milk. Add the softened cream cheese and stir until melted and the sauce begins to thicken. 5. Remove the skillet from the heat and add the mozzarella, cheddar, provolone, and Parmesan. Stir gently until the cheeses melt into a thick, creamy sauce. 6. Add the drained capellini and carefully fold it through the beef and cheese sauce without breaking the delicate pasta. Pour in a little reserved pasta water if needed. 7. Divide the creamy beef capellini between plates, spoon any remaining sauce over the top, and finish with chopped fresh parsley. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 984 per serving - @christopherhopkins1