Creamy Cheesy Penne with Garlic Butter Ground Beef

Creamy Cheesy Penne with Garlic Butter Ground Beef is a cozy one‑pan pasta loaded with tender penne, savory beef, and a rich, garlicky cheese sauce. It tastes like grown‑up comfort food and comes together quickly enough for busy weeknights.​

Cooking the beef in butter and garlic builds a deep flavor base, then pasta simmers right in broth and milk until tender before getting finished with plenty of melty cheese. The result is a skillet full of ultra‑creamy, cheesy pasta where every bite has beef, sauce, and just the right hint of garlic and Italian herbs.​

Ingredients

• 1 lb (450 g) penne pasta
• 1 lb (450 g) ground beef (80/20 lean is ideal)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (optional, for browning)
• 3–4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 3 cups beef broth (or chicken broth)
• 1 1/2 cups milk or half‑and‑half (use part cream for extra richness)
• 1 1/2–2 cups shredded cheese, such as mozzarella, cheddar, or a blend
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish​

Step‑by‑Step Instructions

1. Brown the beef

1. In a large deep skillet or pot, heat olive oil over medium‑high heat.
2. Add ground beef and cook 5–7 minutes, breaking it apart, until browned and no longer pink.
3. Drain excess grease if needed and season lightly with salt and pepper.​

2. Build the garlic butter base

1. Push the beef to one side of the pan. Add the butter to the empty side and let it melt.
2. Stir in minced garlic and cook about 1 minute until fragrant.
3. Mix garlic and butter through the beef, then add Italian seasoning, onion powder, and red pepper flakes if using. Stir to coat the meat evenly.​

3. Add liquid and penne

1. Pour in beef broth and milk, scraping up any browned bits from the bottom.
2. Bring to a gentle boil, then stir in the uncooked penne, making sure the pasta is mostly submerged.
3. Reduce heat to medium‑low, cover, and simmer 12–15 minutes, stirring occasionally, until the penne is al dente and most of the liquid is absorbed into a creamy sauce. Add a splash more broth or milk if the pan looks too dry before the pasta is cooked.​

4. Make it creamy and cheesy

1. Once the pasta is tender, lower heat to low.
2. Stir in shredded cheese and Parmesan a handful at a time, mixing until melted and smooth.
3. Taste and adjust salt and pepper as needed. If the sauce is thicker than you like, loosen with a bit more milk; if too thin, let it simmer a couple more minutes.​

5. Garnish and serve

• Remove from heat and let the pasta rest a few minutes so the sauce thickens slightly and clings to the penne.
• Sprinkle with chopped fresh parsley and extra Parmesan, then serve hot straight from the skillet.​
  
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