Delicious Bowtie Pasta with Ground Beef and Creamy Cheese Sauce

Instructions:

1. Cook the Pasta:

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

2. Cook the Beef:

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

3. Make the Cheese Sauce:

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

4. Combine Everything:

1. Pour the cheese sauce into the skillet with the ground beef.
2. Add cooked pasta and toss everything together until evenly coated.
3. 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.

Instructions:

1. Cook the Pasta:

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

2. Cook the Beef:

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

3. Make the Cheese Sauce:

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

4. Combine Everything:

1. Pour the cheese sauce into the skillet with the ground beef.
2. Add cooked pasta and toss everything together until evenly coated.
3. 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.