Cajun Beef Three-Cheese Spaghetti

Few plates earn the title of weeknight comfort food like this Cajun beef spaghetti. With smoky spices and three kinds of cheese, every bite is bold and creamy. When I first tried it for a Sunday dinner, my family cleaned their plates and scraped the pan for every last bit of sauce.

I stumbled across this after craving something a little spicy and creamy during a movie marathon and now it is my top choice for cold-weather cravings.

Ingredients

• Ground beef: Fifteen ounces for hearty flavor and satisfying texture Use 80 or 85 percent lean so the sauce stays rich
• Spaghetti: Twelve ounces for classic comfort Try to pick bronze-cut pasta for more sauce absorption
• Olive oil: Two tablespoons adds silkiness and helps toast the spices Go for extra-virgin when you can
• Cajun seasoning: One tablespoon infuses deep southern flavor Read labels to avoid premixed blends with fillers
• Smoked paprika: One teaspoon for smoky depth Spanish smoked paprika is best for robust flavor
• Onion powder: Half a teaspoon ensures flavor in every bite Fresher powders will make a difference
• Garlic powder: Half a teaspoon balances the cheese richness Choose a fine-ground version for even distribution
• Salt and pepper: Taste as you go to dial in boldness Use kosher salt and freshly cracked pepper if possible
• Fresh garlic: Four cloves minced for punch and aroma Freshly minced has the most sweet bite compared to jarred
• Heavy cream: One cup creates the ultra creamy sauce Go for full-fat for dreamiest consistency
• Parmesan cheese: Three quarters of a cup grated sharpness Choose authentic Parmigiano Reggiano if possible
• Cheddar or mozzarella: One cup shredded Adds both melt and stretch Pre-shredded works in a pinch but hand-shredded melts smoother
• Reserved pasta water: Up to half a cup Can thin the sauce without losing creaminess Only scoop it from salted boiling pasta
• Fresh parsley or green onions for garnish: Bright and vibrant finish Skip this if you are short on time but worth the little extra

Instructions

Boil and Prep the Pasta:

Fill a large pot with water and a generous pinch of salt Bring to a rapid boil then add spaghetti Stir occasionally and cook until just al dente Check early to avoid mushy noodles Before draining use a cup to reserve some hot starchy water Set the pasta aside to prevent overcooking

Brown the Beef:

In a large skillet over medium heat add the olive oil When shimmering scatter in the ground beef Break it up with a spoon as it cooks Watch for the meat to lose its pinkness and turn golden brown Edges should caramelize for best flavor depth

Season and Sauté:

Sprinkle Cajun seasoning smoked paprika onion and garlic powder plus a pinch of salt and pepper over the browned beef Toss in the minced garlic Stir well and let the spices bloom for about one minute The garlic and spices should become fragrant but do not let them burn

Creamy Cheese Sauce:

Pour in the heavy cream straight over the seasoned beef Lower the heat to prevent scorching Once the cream is just steaming add grated Parmesan and your chosen shredded cheese Use a wooden spoon to stir until the cheeses melt completely You are looking for a glossy unified sauce If it seems thick add some reserved pasta water a splash at a time until smooth

Combine Pasta and Sauce:

Transfer the cooked spaghetti directly into the skillet Gently toss with tongs so every strand becomes coated in the luscious sauce Toss for about two minutes to let pasta soak up flavor Taste and season with extra pepper or Cajun spice if desired

Finish and Serve:

Roughly chop fresh parsley or slice green onions Scatter generously on top of the spaghetti and serve hot right from the pan This is the moment to enjoy that creamy cheesy aroma wafting through your kitchen

My favorite part is the combination of cheddar and Parmesan You get that sharp tang and stretchy melt in every forkful I still remember my youngest grinning wide with sauce across her cheeks and everyone asking for seconds

Storage Tips

Leftovers hold up well in an airtight container in the fridge for three days For best creamy texture splash a bit of milk or cream when reheating Microwave in short bursts and stir often Avoid freezing since cream sauces can separate but a little leftover cold is still tasty

Ingredient Substitutions

Use Italian sausage instead of beef if you want a bit more spice Ground turkey works great for a lighter take or try cooked lentils for a vegetarian twist Any sturdy pasta like rigatoni or penne catches the creamy sauce too For cheeses swap gouda or Monterey jack with cheddar for a softer melt

Serving Suggestions

Serve with a crisp green salad or warm garlic bread on the side A sprinkle of extra Cajun seasoning on top goes a long way Roasted broccoli makes a hearty balanced plate Sometimes I toss in a few sautéed mushrooms for earthy richness

Cultural and Seasonal Context

Cajun pasta is rooted in the fusion of French Southern and Creole influences using bold spices and humble ingredients This recipe brings New Orleans flair to classic Italian pasta making it a true comfort hybrid In summer add a handful of cherry tomatoes for freshness in winter an extra pinch of smoked paprika amps up the cozy feeling

Dinner does not get cozier or bolder than this easy Cajun spaghetti With only one pan to wash you will want to add this to your comfort food rotation again and again

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne or fettuccine work well since their shapes hold the creamy sauce just as nicely as spaghetti.

→ Is it possible to make this less spicy?

Simply reduce the Cajun seasoning or smoked paprika for a milder taste without sacrificing flavor.

→ Can I substitute the ground beef?

Ground turkey or chicken are great alternatives and will also pair well with the sauce and spices.

→ What cheese works best for a creamier sauce?

Using freshly grated Parmesan with cheddar or mozzarella creates a smooth, rich texture in the sauce.

→ Do I have to reserve pasta water?

Saving pasta water helps adjust the sauce consistency, ensuring it’s silky and coats the pasta evenly.

→ How can I garnish for extra flavor?

Top with chopped parsley or green onions for a pop of freshness and color in every serving.