Ingredients:
18 oz bowtie (farfalle) pasta
1 1/2 lbs ground beef
1 1/2 tablespoons olive oil
3 tablespoons butter
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon black pepper
6 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups shredded cheddar cheese
3/4 cup grated Parmesan
9 oz Velveeta, cubed
6 oz cream cheese, softened
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 cup reserved pasta water
Directions:
1. Cook the bowtie pasta in a pot of salted boiling water until just tender. Save some pasta water before draining, then set the pasta aside.
2. Heat olive oil in a large skillet over medium high heat. Add the ground beef and break it apart as it cooks, letting it brown well until you get those deep, slightly crispy bits.
3. Season with salt, black pepper, and Italian seasoning, then continue cooking until fully browned.
4. Add the butter and let it melt into the beef, coating everything in rich flavor.
5. Stir in the garlic and cook briefly until fragrant.
6. Pour in the heavy cream and stir gently, letting it warm through.
7. Add the Velveeta and stir until fully melted into a smooth base, then mix in the cream cheese until fully blended.
8. Stir in the cheddar and Parmesan, letting everything melt into a thick, creamy sauce.
9. Sprinkle in the garlic powder and onion powder, then mix well.
10. Add a splash of the reserved pasta water to loosen the sauce slightly while keeping it thick.
11. Add the cooked bowtie pasta directly into the skillet and mix until everything is well combined and coated.
12. Let it cook together for another minute or two until the sauce clings nicely and thickens around the pasta.
0 comments:
Post a Comment