This comforting pasta dish is a rich fusion of creamy indulgence and savory satisfaction. Fettuccine noodles are coated in a velvety cheese sauce with a warm orange hue—thanks to a blend of cheddar, cream, and aromatic spices—then topped with juicy, seasoned ground beef and a sprinkle of fresh herbs. It’s the kind of meal that wraps you in warmth, perfect for cozy evenings, family dinners, or when you crave something hearty and homemade.
The ground beef adds depth and texture, while the sauce clings to every ribbon of pasta, delivering flavor in every bite. A touch of garlic, paprika, and black pepper gives the dish a subtle kick, and the herbs—parsley or thyme—brighten the richness with a fresh finish. It’s simple enough for a weeknight, yet elegant enough to serve to guests. And the best part? It’s all made in one pan, with minimal fuss and maximum flavor.
INGREDIENTS:
For the pasta and sauce:
- 250g fettuccine pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole)
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish
For the ground beef topping:
- 300g ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon chili flakes or cumin for extra depth
INSTRUCTIONS:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- Prepare the Ground Beef: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute. Add ground beef, breaking it apart with a spatula. Season with salt, pepper, and optional chili flakes or cumin. Cook until browned and fully cooked, about 6–8 minutes. Set aside and keep warm.
- Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk while whisking to avoid lumps. Stir in heavy cream and bring to a gentle simmer. Add garlic powder, paprika, salt, and pepper. Stir in cheddar and Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
- Combine Pasta and Sauce: Add the cooked fettuccine to the cheese sauce and toss gently to coat. Let it simmer for 2–3 minutes so the pasta absorbs the flavors.
- Assemble and Garnish: Plate the creamy fettuccine and spoon the seasoned ground beef over the top. Garnish with chopped fresh parsley or thyme. Serve hot.
Tips & Variations:
- Make it spicy: Add a dash of hot sauce or extra chili flakes to the cheese sauce.
- Add veggies: Stir in sautéed mushrooms, spinach, or roasted bell peppers for added nutrition.
- Swap proteins: Use ground chicken, turkey, or plant-based mince for variation.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of milk or cream.
