There’s something so comforting about a warm plate of spaghetti, especially when it’s drenched in a creamy, cheesy sauce. I remember the first time I made this Garlic Butter Beef Spaghetti in Thick Velveeta Cheddar Cream; it was a rainy day, and the smell of garlic and butter filled my kitchen, making everything feel just a little brighter. This dish is not only easy to whip up but also leaves a lasting impression on anyone who gets to taste it. You won’t believe how quickly you can make this crowd-pleaser!
Why You’ll Love Garlic Butter Beef Spaghetti in Thick Velveeta Cheddar Cream
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 8 oz spaghetti: The heart of this dish, cooked to perfection.
- 1 lb ground beef: Adds a hearty protein boost that makes this meal filling.
- 4 cloves garlic, minced: Because garlic makes everything better!
- 4 tbsp butter: This adds richness and depth of flavor.
- 1 cup Velveeta cheese, cubed: For that creamy, dreamy texture we all love.
- 1 cup heavy cream: Makes the sauce luxuriously smooth.
- 1/2 cup beef broth: Enhances the beefy flavor and keeps the sauce moist.
- Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.
- Fresh parsley, chopped (for garnish): A pop of color and freshness on top.
How to Make Garlic Butter Beef Spaghetti in Thick Velveeta Cheddar Cream
- First, cook the spaghetti according to package instructions. Drain and set aside. You want it al dente, so it holds up well with the sauce.
- In a large skillet, melt the butter over medium heat. Once it’s nice and bubbly, add the minced garlic and sauté until fragrant. This should only take about a minute.
- Add the ground beef to the skillet and cook until browned. Season generously with salt and pepper as it cooks.
- Reduce the heat to low and stir in the beef broth and heavy cream. Allow to simmer for about 5 minutes, letting those flavors meld together.
- Now comes the best part! Add the Velveeta cheese to the skillet and stir until it melts into a smooth, creamy sauce.
- Next, combine the cooked spaghetti with the beef and cheese sauce, mixing well to coat every strand.
- Serve hot, garnished with freshly chopped parsley for a touch of color and flavor.
Substitutions & Additions
If you’re looking to mix things up, consider these swaps:
- Use turkey or chicken instead of ground beef for a lighter option.
- Swap out Velveeta for your favorite cheese, like cheddar or mozzarella, for a different flavor profile.
- Add some veggies like spinach or bell peppers for extra nutrition and color.
Tips for Success
- Make sure to not overcook the spaghetti; you want it to have a little bite to it.
- For an extra creamy sauce, feel free to add more heavy cream or cheese as desired.
- If you’re prepping ahead, cook the beef and sauce, then reheat before adding the spaghetti.
How to Store Garlic Butter Beef Spaghetti in Thick Velveeta Cheddar Cream
If you have leftovers (which I doubt because it’s so good), store them in an airtight container in the fridge. It should keep well for about 3-4 days. Just reheat gently on the stove, adding a splash of milk or broth to loosen the sauce if needed.
FAQs
Can I freeze this dish?
Yes, you can freeze the beef and cheese sauce separately from the pasta. Just make sure to store them in airtight containers. Thaw and reheat before serving.
What can I serve with this spaghetti?
A simple side salad or some garlic bread would pair perfectly with this dish. Speaking of garlic bread, you might love my Garlic Bread Sloppy Joes for a fun twist!
Is this recipe kid-friendly?
Absolutely! Kids love the creamy cheese sauce and tender pasta, plus it’s easy to customize with their favorite ingredients.
How can I make this dish spicier?
Feel free to add some red pepper flakes or a dash of hot sauce to the beef as it cooks for an extra kick!
This Garlic Butter Beef Spaghetti in Thick Velveeta Cheddar Cream is sure to become a staple in your home, just like it is in mine. For more delicious recipes, check out my favorite breakfast burrito recipe or try my decadent fudge brownies for treats you will love! Don’t forget to follow me on Pinterest for more tasty inspiration!
PrintGarlic Butter Beef Spaghetti Recipe in Velveeta Cheddar Cream
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
Instructions
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.