Garlic Butter Beef Spaghetti in Cheddar Cream Sauce

Ingredients

• 1 pound ground beef
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 12 ounces spaghetti
• 4 cups water (for boiling)
• 1 teaspoon salt (for boiling water)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (optional, for flavor)
• Fresh parsley, chopped (optional)
• Extra cheddar cheese, for topping

Instructions

1. Start by boiling the spaghetti. In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt and the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the spaghetti and set aside.
2. While the spaghetti cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef to the skillet, and cook until browned, about 5-7 minutes.
3. Once the beef is browned, add the minced garlic. Sauté for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste, then remove from heat.
4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking until golden and bubbly.
5. Gradually pour in 1 cup of whole milk while continuously whisking. Continue cooking until the mixture thickens, about 3-5 minutes.
6. Reduce heat to low, and stir in the shredded cheddar cheese, garlic powder, and paprika. Keep stirring until the cheese is melted and the sauce is creamy.
7. Add the cooked spaghetti to the skillet with the beef. Pour the cheddar cream sauce over the mixture and gently toss until everything is well coated.
8. Allow the dish to simmer on low heat for another 2-3 minutes to warm everything through.
9. Serve immediately, garnishing with fresh parsley and extra cheddar cheese if desired.