Name: Garlic Butter Beef Shells in Creamy Cheddar Parmesan Sauce Recipe
Ingredients: 12 ounces medium pasta shells; 1 pound ground beef; 2 tablespoons butter; 4 cloves garlic, minced; 1 small onion, diced; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; Salt and black pepper to taste; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; 1 cup heavy cream; 1 1/2 cups shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; Fresh parsley; Extra Parmesan cheese; Red pepper flakes

Ingredients

Scale

For the Pasta and Beef

12 ounces medium pasta shells
1 pound ground beef
2 tablespoons butter
4 cloves garlic, minced
1 small onion, diced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste

For the Creamy Cheddar Parmesan Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste

Optional Garnish

Fresh parsley
Extra Parmesan cheese
Red pepper flakes

Instructions

Step 1

Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.

Step 2:

While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes until softened.

Step 3:

Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Step 4:

Season the beef mixture with Italian seasoning, paprika, salt, and black pepper. Drain excess grease if necessary and set the beef aside.

Step 5:

In the same skillet or a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux.

Step 6:

Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Continue cooking until the sauce begins to thicken slightly.

Step 7:

Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is completely melted and the sauce becomes smooth and creamy.

Step 8:

Add the cooked pasta shells and beef mixture to the cheese sauce. Stir gently until everything is evenly coated.

Step 9:

Allow the pasta to simmer for 2–3 minutes so the flavors blend together beautifully.

Step 10:

Garnish with fresh parsley, extra Parmesan cheese, or red pepper flakes before serving warm.

Notes

Freshly shredded cheese melts more smoothly than pre-shredded packaged cheese because it does not contain anti-caking agents. For the creamiest sauce, grate the cheese yourself.

Avoid boiling the cheese sauce aggressively after adding cheese, as high heat may cause the sauce to separate or become grainy.