Beef Rotini in Four-Cheese Cream Sauce

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

Ingredients

• 12 ounces (340 g) rotini pasta
• 1 tablespoon olive oil
• 1 pound (450 g) lean ground beef
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• ¼ cup crumbled cream cheese
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onion is softened, about 6–8 minutes. Drain any excess fat.
3. Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk and heavy cream until smooth. Simmer for 3–5 minutes, stirring frequently, until slightly thickened.
6. Reduce the heat to low. Stir in the Parmesan, mozzarella, cheddar, cream cheese, garlic powder, and red pepper flakes (if using). Mix until the cheese is fully melted and the sauce is smooth.
7. Add the cooked rotini to the skillet with the beef. Pour the cheese sauce over the pasta and stir until everything is evenly coated.
8. Cook for 2–3 minutes, stirring gently, until heated through.
9. Garnish with fresh parsley and serve immediately.

Serving Suggestions

• Garlic bread or breadsticks
• Caesar salad
• Roasted broccoli or asparagus
• Steamed green beans
• Tomato and cucumber salad

Tips

• Freshly grate the cheese for the smoothest, creamiest sauce.
• Add sautéed mushrooms or spinach for extra flavor and nutrition.
• For a smoky twist, stir in cooked bacon bits.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream to restore the sauce’s creamy consistency.