Ingredients
Scale
- 12 oz short pasta shapes (like shells)
- 1 to 1½ pounds ground beef
- ½ cup diced onion
- 2 teaspoons minced garlic
- salt, pepper, and garlic powder (to taste)
- 2 teaspoons cornstarch
- 1 (12-oz) can evaporated milk
- 1 teaspoon beef bouillon
- 1–2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup pasta cooking water
Instructions
- Cook the pasta: Boil your pasta according to package directions, but aim for “al dente”. Before draining, scoop out half a cup of pasta water and set aside. Drain pasta and set aside.
- Brown and blot: In a large skillet, brown ground beef with onion and garlic. Season with salt, pepper, and garlic powder. Drain grease if needed.
- The stabilizer slurry: Whisk cornstarch into cold evaporated milk until smooth.
- Build the sauce: Reduce heat to medium. Stir in beef broth and milk/cornstarch mixture. Simmer gently for 3–4 minutes until slightly thickened.
- Add the cheese: Turn heat to low. Stir in both cheeses until the sauce is glossy and creamy. If too thick, add reserved pasta water.
- Toss and serve: Fold cooked pasta into the sauce over low heat until coated and creamy. Serve immediately.
Notes
- Use 80/20 ground beef for best flavor.
- Short pasta shapes like shells or penne work best.
- Boiling pasta separately ensures proper texture.
- The cornstarch slurry prevents a gritty sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg