Description
Creamy Cheesy Shells with Savory Ground Beef
Ingredients:
12 oz pasta shells or any pasta of your choice
1 lb ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
1/2 tsp chili powder (optional)
Salt & black pepper to taste
For the Creamy Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup mozzarella cheese (for extra creaminess)
1/4 cup Parmesan cheese (optional)
Salt & pepper to taste
Instructions:
Cook the Pasta: Boil salted water and cook the pasta shells until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Beef: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Stir in the garlic and cook until fragrant. Add the ground beef, breaking it apart with a spoon. Season with paprika, chili powder, salt, and pepper. Cook until browned and fully cooked.
Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Gradually whisk in the milk, stirring continuously until the mixture thickens. Add the cheddar, mozzarella, and Parmesan cheese. Stir until smooth and creamy.
Combine Everything: Add the cooked pasta and ground beef mixture into the cheese sauce. Stir well to coat the shells with the creamy goodness. If the sauce is too thick, add a splash of the reserved pasta water for a silky finish.
Serve: Plate the cheesy shells and sprinkle with extra cheese or a dash of black pepper. Serve hot and enjoy the creamy, cheesy, savory delight!
Comfort food at its finest—rich, creamy, and packed with flavor in every bite!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, start your pasta water—salting it well is key for flavor. While it boils, begin sautéing the onion and garlic. Browning the ground beef properly is crucial; don’t just gray it—cook until you see crispy, caramelized bits for maximum savoriness. For the sauce, ensure your roux (butter and flour mixture) cooks for a full minute to eliminate the raw flour taste before slowly adding the milk. Whisk constantly to prevent lumps. When combining, add the pasta and beef to the sauce pan off the heat initially to better control the consistency, then use the reserved pasta water as needed.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with a simple green salad dressed with a sharp vinaigrette to cut through the richness. For a vegetable side, try roasted broccoli or garlic breadsticks. To elevate the presentation, serve in a shallow bowl garnished with fresh chopped parsley, a sprinkle of red pepper flakes, or extra grated Parmesan cheese.
How-to Summary
In summary: Cook pasta, reserving water. Brown seasoned ground beef with onion and garlic. In a separate pan, make a roux, whisk in milk to create a béchamel, then melt in cheeses for a smooth sauce. Combine pasta, beef, and sauce, thinning with pasta water if needed. Serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. This recipe works with any short pasta like rotini, penne, or cavatappi that can hold the creamy sauce.
How can I make this dish spicier? Add a pinch of cayenne pepper to the beef or use pepper jack cheese in the sauce. Garnishing with diced jalapeños is another great option.
Can I prepare this ahead of time? Yes, but note the pasta will absorb sauce. Store combined dish in fridge; reheat on stove with a splash of milk to restore creaminess.
What’s the best way to store and reheat leftovers? Store in an airtight container for 3-4 days. Reheat gently in a saucepan over low heat with a tablespoon of milk or water, stirring frequently.
Can I use pre-shredded cheese? You can, but block cheese you shred yourself melts smoother. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
Common Mistakes to Avoid
- Overcooking the pasta. Cook only to al dente, as it will continue to soften in the hot sauce.
- Adding cheese to a boiling sauce, which can cause it to separate and become oily. Remove the sauce from heat before stirring in the cheese.
- Not reserving pasta water. This starchy liquid is essential for adjusting the sauce’s final consistency.
- Using lean ground beef without enough fat, which can result in less flavorful meat. An 80/20 blend is ideal.
Conclusion
This Creamy Cheesy Shells with Savory Ground Beef recipe is the ultimate comfort meal, masterfully combining hearty protein with a luxuriously smooth cheese sauce. By following the detailed steps and tips provided, you can easily avoid common pitfalls and create a consistently delicious, crowd-pleasing dish. Its versatility in ingredients and pairing options makes it a reliable staple for any weeknight dinner or casual gathering. Enjoy the rich, satisfying flavors of this homemade classic.