Cheesy Cajun Beef Fettuccine with Spicy Garlic Butter Cream

Ingredients (19)

• ·oz fettuccine
• ·lb lean ground beef
• ·tablespoons olive oil
• ·tablespoons butter
• ·small onion
• ·cloves garlic
• ·teaspoon parsley
• ·teaspoon Cajun seasoning
• ·teaspoon garlic powder
• ·salt
• ·black pepper
• ·tablespoons all-purpose flour
• ·cup beef broth
• ·cups heavy cream
• ·cup shredded cheddar cheese
• ·cup grated Parmesan cheese
• ·oz Velveeta cheese
• ·tablespoons extra butter
• ·chopped fresh parsley

1. 1

   Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and set aside.

2. 2

   Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat and transfer the beef to a plate.

3. 3

   Sauté the Aromatics: In the same skillet, add the butter and diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

4. 4

   Add the Seasonings: Stir in the Cajun seasoning, garlic powder, parsley, salt, and black pepper. Cook for another 30 seconds to bloom the spices.

5. 5

   Make the Roux: Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

6. 6

   Build the Cream Sauce: Gradually whisk in the beef broth, followed by the heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.

7. 7

   Add the Cheese: Reduce the heat to low. Add the cheddar, Parmesan, and Velveeta cheese, stirring constantly until all the cheese is melted and the sauce becomes smooth, creamy, and velvety. Stir in the extra 2 tablespoons of butter for added richness.