Once the beef is cooked through, I pour in the heavy cream, bringing it to a gentle simmer. The creamy texture begins to form, and I stir in a cup of the shredded cheese until it’s melted and smooth. This is where the magic happens! I then drain the pasta and add it to the skillet, mixing everything together so that every piece of pasta is coated in that luscious cheese sauce.
If I want an extra cheesy upper layer, I usually take the mixture out of the skillet and pour it into a baking dish, topping it off with the remaining cheese. I pop it in the oven for about 10 minutes at 350°F to get that golden bubbly finish. When it comes out, the smell is just divine!
Before serving, I sprinkle some freshly chopped parsley over the top for a pop of color and freshness. I can hardly wait to dig in!
Pro Tips for Best Results
One of my favorite tips is not to overcook the pasta. I’ve tried cooking it directly with the sauce before, but that led to mushy noodles, and nobody wants that! I always like to err on the side of undercooking and let the pasta soak up the sauce for a perfect texture.
I also recommend using a combination of mozzarella and cheddar for an excellent balance of creaminess and flavor. I once tried it with just one cheese, and while it was okay, combining them just takes it to another level, trust me!
Finally, keep an eye on that baking time if you choose to make it baked cheesy penne. I’ve had a couple of moments where it got too brown on top, and while it still tasted good, I prefer that perfect golden color without the crunch!
Common Mistakes to Avoid
One common mistake I see is not seasoning the meat well enough. Ground beef can be pretty bland without sufficient seasoning, so I usually taste a bit of the cooked meat to ensure it’s packed with flavor. This way, the whole dish will have a savory depth every time!
Another mistake is using low-fat cream or cheese. I once attempted a light version of this, and while it was a valiant effort, the creaminess just wasn’t there. Trust me; the heavy cream is worth it for that ultra-rich texture!
I also learned the hard way not to skip the garlic. The garlic butter adds an essential flavor that makes this dish unique. If you’re running low on fresh garlic, I’d suggest keeping some powdered garlic on hand so you can still get that lovely flavor.
At times, I’ve been tempted to hastily throw everything together instead of giving time for the flavors to blend. I recommend allowing your beef and cream sauce to sit together for a couple of minutes—this really brings all those delightful flavors together. (See the next page below to continue…)