Creamy Beef and Garlic Butter Pasta
Creamy Beef and Garlic Butter Pasta mixes browned ground beef, elbow macaroni, bell peppers, garlic butter, cream, and Parmesan into a rich one-pot style dinner. It is a cozy family pasta recipe with sturdy leftovers for the next day.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
- Cheese grater
Ingredients
- 2 lbs ground beef
- 1 medium onion diced
- ¼ cup Canadian butter
- 2 bell peppers any colour, diced
- 8 cloves garlic minced
- 2 tsp dried Italian seasoning
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 1 cup beef broth
- 2 to 3 cups hot water as needed to cook pasta
- 1 lb elbow macaroni
- 2 cups Canadian 35% cream
- 1 cup grated Canadian Parmesan cheese or cheese of choice
- 1 tbsp chopped fresh parsley or chives optional
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned.
- Drain excess fat if needed, then stir in the diced onion and bell peppers. Cook until the vegetables begin to soften.
- Add the butter, garlic, Italian seasoning, salt, and black pepper. Stir for about 1 minute, just until the garlic smells fragrant.
- Stir in the dry macaroni, beef broth, and 2 cups hot water. The pasta should be mostly covered, but not swimming.
- Cover loosely and simmer, stirring often, until the macaroni is almost tender. Add more hot water in small splashes if the pan looks dry.
- Pour in the cream and simmer uncovered until the macaroni is tender and the sauce thickens.
- Remove the pan from the heat and stir in the grated Parmesan until melted and creamy.
- Let the pasta rest for 5 minutes, then garnish with parsley or chives and serve warm.
Notes
Storage: Refrigerate cooled pasta in airtight containers for up to 4 days and chill it within 2 hours of cooking.
Reheating: Warm leftovers over low heat with a splash of broth, cream, milk, or hot water until the sauce turns creamy again.
Freezing: Freeze portions for up to 2 months. Cream sauces may separate slightly, so thaw overnight and reheat gently.
Expert Tips: Stir often while the macaroni cooks because one-pot pasta can stick near the bottom if left alone too long.
Variations: Use shells, rotini, or penne, swap the cheese, or add mushrooms, spinach, peas, or red pepper flakes.
Serving Ideas: Pair with a green salad, garlic bread, roasted broccoli, or tomato cucumber salad to balance the rich cream sauce.