Ingredients:
16 oz rotini pasta
1½ lbs ground beef
3 tbsp butter
2 tbsp olive oil
1 medium onion, finely diced
5 cloves garlic, minced
1 tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
2 tbsp all-purpose flour
1½ cups beef broth
2½ cups heavy cream
2 cups shredded cheddar cheese
1½ cups shredded mozzarella cheese
¾ cup grated Parmesan cheese
Extra butter for finishing, optional
Directions:
1. Cook the rotini in a large pot of salted water until just tender. Drain and set aside.
2. Heat the olive oil and butter together in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden.
3. Add the ground beef and cook until fully browned, breaking it up as it cooks. Season with salt, black pepper, garlic powder, and paprika.
4. Stir in the minced garlic and cook briefly until fragrant.
5. Sprinkle the flour over the beef mixture and stir well. Cook for about one minute.
6. Slowly pour in the beef broth while stirring, allowing the sauce to thicken slightly.
7. Reduce heat and add the heavy cream. Let it simmer gently for a few minutes until creamy and smooth.
8. Add the cheddar, mozzarella, and Parmesan cheeses gradually, stirring until melted and thick.
9. Add the cooked rotini and gently toss until every piece of pasta is fully coated in the creamy garlic butter cheese sauce.
10. Finish with a small piece of butter for extra richness if desired. Serve warm.
Cooking Time: 35 minutes | Servings: 6 | Calories: ~720 per serving