Cajun Garlic Butter Beef Spaghetti with Sharp Cheddar Cream

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Beef:

• 1½ lbs ground beef
• 2 tbsp olive oil
• 3 tbsp butter
• 5 cloves garlic, minced
• 1 small onion, finely diced
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp red pepper flakes, optional
• ½ tsp black pepper
• Salt to taste

For the Sharp Cheddar Cream Sauce:

• 2 cups heavy cream
• 4 oz cream cheese, softened
• 1 cup freshly shredded sharp cheddar cheese
• ¾ cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ cup reserved pasta water

For the Pasta:

• 12 oz spaghetti
• Salt for the pasta water

For Garnish:

• 2 tbsp fresh parsley, chopped
• Extra sharp cheddar or Parmesan
• A pinch of Cajun seasoning

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Before draining, reserve ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns. Drain excess grease if necessary.
3. Add the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for about 30–60 seconds until fragrant.
4. Add Cajun seasoning, smoked paprika, Italian seasoning, garlic powder, red pepper flakes, black pepper, and salt. Stir well so the beef is completely coated.
5. Add the butter and allow it to melt into the seasoned beef. Cook for another minute to develop the garlic-butter flavor.
6. Reduce the heat to medium-low. Pour in the heavy cream and stir well, scraping the flavorful browned bits from the bottom of the skillet.
7. Add the softened cream cheese and stir until completely melted and smooth.
8. Reduce the heat to low. Gradually add the sharp cheddar, Parmesan, and mozzarella, stirring continuously until the cheeses melt into a thick, silky sauce. Similar Cajun beef spaghetti recipes use a combination of heavy cream, cream cheese, cheddar, Parmesan, and mozzarella for the creamy cheese sauce. 
9. Add the cooked spaghetti directly to the skillet. Toss everything together until every strand is coated with the Cajun beef and cheese sauce.
10. Add reserved pasta water a little at a time until the sauce reaches your preferred consistency. The pasta water helps loosen the sauce and helps it cling to the spaghetti.
11. Let everything cook together over low heat for 1–2 minutes. Do not boil the sauce after adding the cheese.
12. Remove from heat and garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning. Serve hot.

Nutrition Information

Approximate per serving, based on 6 servings:

Calories: 720–780
Protein: 39–44 g
Carbohydrates: 50–55 g
Fat: 43–48 g
Saturated Fat: 22–26 g
Fiber: 2–3 g
Sugar: 4–6 g
Sodium: 950–1,200 mg

Nutrition will vary depending on the ground beef, cheese, Cajun seasoning, and cream used.

Allergen Information

Contains: Milk/dairy and wheat.

May contain: Soy, depending on the pasta, cream cheese, and packaged seasonings.

Usually nut-free, but check individual package labels for cross-contact.

Tips for the Best Results

Use freshly shredded sharp cheddar because it melts more smoothly than many pre-shredded cheeses.

Do not boil the cream sauce once the cheese has been added. Gentle heat helps keep the sauce smooth.

For extra Cajun flavor, add another ½ teaspoon Cajun seasoning at the end.

For a spicier version, increase the red pepper flakes or add a little cayenne pepper.

If the sauce becomes too thick, add warm pasta water or a splash of heavy cream.

For extra garlic flavor, add one additional minced garlic clove with the butter.

Q&A

Can I use ground turkey instead of beef?

Yes. Ground turkey works well, although the finished dish will have a lighter flavor.

Can I use steak instead of ground beef?

Yes. Thinly sliced sirloin or ribeye can be seasoned with Cajun seasoning, quickly seared, and added back to the creamy spaghetti.

Can I make this less spicy?

Yes. Use a mild Cajun seasoning and leave out the red pepper flakes.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be slightly lighter and less rich. You may need a little extra cream cheese to achieve the same thickness.

How do I reheat leftovers?

Reheat gently in a skillet over low heat with a splash of milk, cream, or pasta water. The sauce naturally thickens after refrigeration.

Can I add vegetables?

Yes. Mushrooms, spinach, bell peppers, or broccoli work especially well with the Cajun garlic-butter flavor.

Can I freeze it?

It is best enjoyed fresh. Cream-based cheese sauces can change texture after freezing and thawing, so refrigeration is preferable.