Cheesy Penne with Garlic Butter Ground Beef: A Comforting Delight

Cheesy Penne with Garlic Butter Ground Beef wraps up everything I love about a weeknight dinner: creamy cheese, savory browned beef, and pasta that soaks up the sauce like a little edible hug. When I make Cheesy Penne with Garlic Butter Ground Beef, my kitchen fills with the warm, buttery scent of garlic and caramelized onions, and the whole house seems to lean toward the stove in anticipation. This dish is comfort food with a bit of flair — rich, familiar, and just a touch indulgent — perfect for colder nights, busy nights when you want a satisfying one-pan meal, or any time you need a little extra comfort.

There’s something instantly soothing about Cheesy Penne with Garlic Butter Ground Beef. The cheesy sauce clings to every penne tube, the ground beef adds a deep, savory backbone, and the parsley on top gives a bright visual and flavor lift. Make it for a cozy family dinner, bring it to a potluck, or tuck into it on a solo night in with a glass of something you enjoy — it’s the sort of meal that feels like a warm blanket on a plate.

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Why you’ll love this recipe

• It’s quick and forgiving — weeknight dinner in about 30 minutes with minimal fuss.
• The sauce is creamy without being heavy; mozzarella gives gooey stretch while Parmesan adds a salty, savory finish.
• Ground beef browned in garlic butter gives the dish a beefy, buttery depth you’ll crave again.
• It’s endlessly adaptable — add vegetables, swap cheeses, or make it spicy; this recipe welcomes tweaks.

How to make Cheesy Penne with Garlic Butter Ground Beef

First, get the pasta boiling so the clock on the rest of the meal starts ticking. While the penne cooks, brown the ground beef and build layers of flavor in the same skillet — that browned beef and the fond left behind are the secret to a rich sauce. Next, soften onions in butter and add garlic; the aroma will tell you things are coming together. Once you pour in the chicken broth and let it reduce, stir in the cream and cheeses to create a glossy sauce that will cling to each tube of penne. Finally, fold the beef back in, give everything a good toss, and finish with fresh parsley.

A few personal notes as you work: when you add the garlic to the buttered onions, it will smell amazing — that’s when I always smile. If the sauce looks thick after you add the cheeses, stir in a splash of your reserved pasta water; it smooths everything out and helps the sauce coat the pasta evenly. And don’t worry if the dish looks even creamier after you let it sit for a minute — it’ll only get better as the flavors marry.

Ingredients

• 12 oz (340 g) penne pasta
• 1 lb (450 g) ground beef (80/20)
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 cup low‑sodium chicken broth
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red‑pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Key ingredients do important work here. The penne holds sauce in its hollow center, so every bite gets cheesiness and beef; if you prefer a different shape, rigatoni or ziti will also do a fantastic job. Ground beef (an 80/20 mix) gives the best balance of flavor and juiciness — leaner beef can dry out, and fattier blends will make the sauce richer. Butter is the base of the sauce and helps the onions soften without burning; it also carries flavor beautifully. The combination of mozzarella and Parmesan gives you gooey stretch and salty umami. Heavy cream makes the sauce silky; if you want a lighter option, you can use half‑and‑half but expect a slightly thinner sauce.

Substitutes: use ground turkey or chicken for a lighter protein and increase seasoning to make up for the milder flavor. For a vegetarian take, swap the beef for sautéed mushrooms, lentils, or crumbled tofu and add a splash more broth for depth. If you need to avoid dairy, use a dairy-free butter and a blend of plant-based cream and vegan cheeses, though texture will differ.

(If you like pairing robust mains with bright, tangy sides, try serving this after something lighter like a quick baked feta—see this baked feta eggs with tomatoes and spinach recipe for inspiration: baked feta eggs with tomatoes and spinach.)

Directions

Bring a large pot of salted water to a rolling boil and add the penne. Cook according to package directions, usually about 10–11 minutes, until al dente. Before you drain, scoop out and reserve 1/2 cup of the pasta cooking water — that starchy water will be like liquid gold for smoothing your sauce later. Drain the pasta and set it aside.

While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef and break it up with a wooden spoon, letting it brown for 5–6 minutes until no longer pink. Season the meat with salt, black pepper, and red‑pepper flakes if you like a bit of heat. Once it’s nicely browned, transfer the cooked beef to a bowl, leaving the rendered fat and browned bits in the pan — those bits are full of flavor and will help build the sauce.

Reduce the heat to medium and add the butter to the same skillet. When the butter melts, add the diced onion and sauté for 2–3 minutes until translucent; you’ll notice the edges begin to turn soft and shiny. Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn — this is when the kitchen fills with that irresistible garlic scent.

Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom; that fond dissolving into the broth is a key flavor moment. Let the broth reduce by about one‑third, roughly 2–3 minutes, which concentrates the taste. Stir in the heavy cream and simmer gently for about 3 minutes until the sauce thickens slightly.

Lower the heat and add the shredded mozzarella and half of the grated Parmesan. Stir until the cheeses melt into a glossy sauce — give it a quick taste to check the balance and add a pinch more salt or pepper if it needs a lift. Toss the cooked penne into the skillet, adding a splash of the reserved pasta water if the sauce seems too thick, and mix until every noodle is evenly coated. You’ll see the sauce cling to the tubes and get that dreamy, cheesy sheen.

Return the browned ground beef to the pan, breaking up any clumps, and stir everything together for about 1 minute so the meat re‑absorbs the sauce. Sprinkle the remaining Parmesan on top and allow it to melt. Remove the skillet from heat, serve the cheesy penne onto warm plates ensuring a generous portion of beef in each serving, and garnish with the chopped fresh parsley. Enjoy immediately while the sauce is silky and the cheese is at its meltiest.

How to serve Cheesy Penne with Garlic Butter Ground Beef

This dish shines on cozy weeknights, casual dinner parties, or when you want something that feels indulgent without fuss. Plate the pasta in shallow bowls so the cheese and sauce stay visible; a sprinkle of chopped parsley and an extra dusting of Parmesan make it feel finished and fresh. Pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or roast a tray of vegetables for color and warmth.

If you’re serving guests, offering crusty bread or garlic bread on the side invites them to mop up any leftover sauce. For a heartier spread, add a small charcuterie board or roasted tomatoes. Visually, aim for a mix of textures on the plate: creamy sauce, chunky browned beef, and a bright green garnish. For a casual family dinner, serve straight from the skillet so everyone can help themselves and the dish keeps its warmth.

(For laid‑back sandwich or side ideas to pair with leftovers the next day, check out this comforting shredded chicken sandwich idea: comforting Ohio shredded chicken sandwich.)

How to store Cheesy Penne with Garlic Butter Ground Beef

Let leftovers cool to room temperature (no more than two hours on the counter), then transfer to an airtight container and refrigerate for up to 3–4 days. When reheating, I prefer the stove: warm the pasta in a skillet over medium heat with a splash of water or broth and cover for a minute or two to help the sauce loosen and the cheese soften. A quick microwave warm‑up works fine for single portions — add a tablespoon of water and heat in 30‑second increments, stirring in between.

For longer storage, freeze the cooled pasta in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating. If you want a crisp edge, pop the reheated pasta in a 375°F oven for 8–10 minutes — it gives you that pleasant baked texture on top.

Tips for perfect Cheesy Penne with Garlic Butter Ground Beef

• Salt the pasta water well; it seasons the pasta from the inside and boosts overall flavor.
• Keep a cup of pasta water — the starch helps the cheese sauce bind and prevents it from getting grainy.
• Don’t overcook the pasta; al dente gives you the best texture once the sauce clings to it.
• Use freshly grated Parmesan if possible — pre-grated versions sometimes contain anti-caking agents that affect melting.
• If the cheese seizes or the sauce looks slightly grainy, a splash of warm pasta water and vigorous stirring brings it back together.

Whenever I make this, I brown the beef a bit longer for extra caramelized flavor and taste the sauce before tossing the pasta in — it’s an easy checkpoint to adjust salt, pepper, or heat.

Variations

• Spicy Italian: Swap the ground beef for spicy Italian sausage, or add an extra 1/2 teaspoon of red‑pepper flakes and a pinch of smoked paprika for depth. The cheese sauce stands up well to bolder flavors.
• Vegetable-forward: Add sautéed bell peppers, zucchini, or spinach to the onion step. Cook the veggies until they’re tender before adding broth to keep the sauce from becoming watery.
• Gluten‑free: Use your favorite gluten‑free penne; the cooking time may differ, so follow package directions and reserve pasta water as usual.
• Lighter version: Use ground turkey and half‑and‑half instead of heavy cream, and reduce the butter to 2 tablespoons — still satisfying but with fewer calories.
• One‑pan bake: Transfer everything to a baking dish, top with extra mozzarella, and bake at 400°F for 10–12 minutes until bubbly and golden for a gratin-style finish.

FAQs about Cheesy Penne with Garlic Butter Ground Beef

Q: Can I prepare this ahead of time for a dinner party?
A: Yes — you can brown the beef and make the sauce up to a day in advance, refrigerating both separately from the pasta. Reheat the sauce gently on the stove, add the drained pasta, and finish with fresh cheese and parsley just before serving for the best texture.

Q: My cheese sauce turned out a bit grainy. What happened?
A: Grainy sauce often happens when cheese heats too quickly or is added to a boiling liquid. Lower the heat, add cheeses off the heat, and stir gently. A splash of reserved pasta water usually smooths out the texture.

Q: Can I make this recipe dairy‑free or vegan?
A: Absolutely. Use a plant-based butter, dairy-free cream (like a cashew cream), and vegan shredded cheeses. Swap the beef for a plant-based crumble or hearty mushrooms for a vegetarian-friendly option.

Q: How can I make the dish less heavy without sacrificing flavor?
A: Try using half‑and‑half instead of heavy cream and swap part of the mozzarella for a lower-fat cheese. Adding bright elements like lemon zest or a simple arugula salad on the side will also cut through richness.

Q: Is there a recommended wine pairing?
A: A medium-bodied red like a Sangiovese or Merlot works nicely with the beef and tomato-free creamy sauce. For white lovers, a Chardonnay with moderate oak complements the buttery notes.

Conclusion

If you love the cozy satisfaction of Cheesy Penne with Garlic Butter Ground Beef, save this recipe for busy weeknights and share it with someone who appreciates comfort food. For another pasta idea that leans bright and lemony, check out this Lemon Paccheri Pasta Recipe: A Flavorful Dinner Delight (Lemon Paccheri Pasta Recipe: A Flavorful Dinner Delight). And if you enjoy hearty, one‑dish meals, you might also like a classic take on ground beef comfort food here: Cheeseburger Casserole Recipe (One Pot) | The Kitchn. If you make this Cheesy Penne with Garlic Butter Ground Beef, come back and tell me what tweaks you tried — I love hearing how people make recipes their own.