Ground Beef Penne with Monterey Cheddar Sauce (Print Format)
Penne pasta and seasoned ground beef coated in a smooth, sharp cheddar sauce, baked to perfection.
# Ingredients:
→ Pasta
01 -
12 oz penne pasta
02 -
1/2 cup reserved pasta water
→ Beef & Seasonings
03 -
1 lb ground beef
04 -
3 tbsp butter
05 -
1 small yellow onion, finely diced
06 -
1 tsp smoked paprika
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
1/2 tsp dried oregano
10 -
1/2 tsp red pepper flakes, plus a pinch for finishing
11 -
Salt and black pepper, to taste
→ Creamy Cheese Sauce
12 -
1 1/2 cups heavy cream
13 -
4 oz cream cheese, softened and cubed
14 -
1 1/2 cups shredded sharp cheddar
15 -
1/2 cup shredded sharp cheddar for topping
# Steps:
01 -
Prepare penne according to package instructions. Before draining, reserve 1/2 cup of pasta water.
02 -
Melt butter in a large skillet over medium heat. Add finely diced onion and cook until soft and translucent.
03 -
Add ground beef to skillet and break apart with spatula. Cook for 5 to 7 minutes until browned.
04 -
Incorporate smoked paprika, garlic powder, onion powder, dried oregano, red pepper flakes, salt, and black pepper. Cook for one minute to blend flavors.
05 -
Reduce heat and stir in heavy cream and softened cream cheese. Stir until cream cheese melts completely and sauce is smooth.
06 -
Add cooked penne and reserved pasta water to skillet. Toss until pasta is evenly coated in sauce.
07 -
Stir in 1 1/2 cups shredded sharp cheddar until melted and fully incorporated.
08 -
Transfer mixture to baking dish. Sprinkle remaining 1/2 cup cheddar on top. Bake at 350°F for 15 to 20 minutes until cheese is bubbly and golden.
09 -
Finish with a pinch of red pepper flakes before serving.
# Tips:
01 -
Add spinach or chopped bell peppers with the beef for extra vegetables. For a lighter option, substitute reduced-fat cream cheese or partly replace heavy cream with milk.