Delicious Bowtie Pasta with Ground Beef and Creamy Cheese Sauce

Description:

A comforting, satisfying pasta dish made with bowtie pasta (farfalle), seasoned ground beef, and a rich, creamy cheese sauce. It’s a one-pan weeknight favorite that’s cheesy, meaty, and family-approved!

Origin:

An American-style comfort dish, this recipe draws from classic macaroni and cheese and beef casserole traditions. The use of bowtie pasta adds a fun, elegant twist.

Ingredients (Serves 4–6):

🍝 Pasta & Beef:

350g (12 oz) bowtie pasta (farfalle)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
450g (1 lb) ground beef
Salt and black pepper, to taste
1/2 teaspoon paprika (optional)
1/4 teaspoon Italian seasoning (optional)

🧀 Creamy Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 teaspoon mustard powder or a splash of Dijon (optional, for depth)

Optional Ingredients:

Red chili flakes (for heat)
1 cup cooked peas or broccoli (to add veggies)
1/2 cup cream cheese (for extra richness)
Fresh parsley, chopped (for garnish)
Shredded mozzarella or provolone (for a stretchier cheese pull)

Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil.
Cook bowtie pasta until al dente. Drain and set aside.

2. Cook the Beef:

In a large skillet, heat olive oil over medium heat.
Add onion and cook until translucent. Add garlic and cook 30 seconds.
Add ground beef, breaking it up with a spoon. Cook until browned.
Season with salt, pepper, paprika, and Italian seasoning. Drain excess fat if needed.

3. Make the Cheese Sauce:

In a separate saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Slowly pour in warm milk, whisking constantly to avoid lumps.
Bring to a gentle simmer until thickened.
Stir in cheddar and Parmesan cheese. Add mustard or cream cheese if using.
Season with salt and pepper to taste.

4. Combine Everything:

Pour the cheese sauce into the skillet with the ground beef.
Add cooked pasta and toss everything together until evenly coated.
Warm over low heat for a few minutes, stirring gently.

5. Serve:

Garnish with fresh parsley or extra cheese if desired. Serve hot.

Tips for Success:

Don’t overcook the pasta—it will continue to soften in the sauce.
Use freshly grated cheese for better melting and flavor.
Add vegetables for color and nutrition.
Warm the milk before adding it to the roux to avoid clumping.

Recommendations:

Serve with garlic bread or a side salad.
Make it ahead and store in the fridge for up to 3 days. Reheat with a splash of milk.
Freeze portions for up to 1 month for easy meal prep.