Best 30-Minute Cheesy Beef and Bowtie Pasta With Garlic Butter Sauce

Introduction

There’s something magical about the way garlic butter, melted cheese, and tender pasta come together to create a dish that feels like a warm hug. This Cheesy Beef and Bowtie Pasta is the epitome of comfort food—creamy, savory, and ready in just 35 minutes. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe delivers restaurant-quality flavor without the fuss.

Why This Recipe Stands Out

• Bowtie pasta (farfalle) isn’t just cute—its ruffled edges trap the garlic butter sauce in every nook and cranny.
• The double garlic punch (sautéed in the beef and infused into the butter sauce) ensures no bland bites.
• Unlike boxed mac and cheese, this dish uses real, wholesome ingredients you can feel good about serving.

Fun Fact: Farfalle means “butterflies” in Italian, and this pasta shape dates back to the Renaissance! Its design wasn’t just for looks—the thicker center holds up to hearty sauces like this one.

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Why You’ll Love This Cheesy Beef and Bowtie Pasta

1. Restaurant-Worthy Flavor, Homemade Simplicity

The garlic butter sauce is the star here—rich, velvety, and balanced with nutty Parmesan and stretchy mozzarella. Combined with seasoned ground beef, it’s a umami explosion that’s far superior to anything from a box.

2. Budget-Friendly (and Healthier!) Than Takeout

At roughly $2.50 per serving, this meal costs less than delivery and lets you control the ingredients (no mystery additives!). Swap in organic beef or whole-grain pasta for a cleaner version.

3. Endlessly Customizable

• Protein swaps: Try ground turkey, chicken, or lentils for a lighter twist.
• Veggie boost: Stir in spinach, mushrooms, or roasted red peppers.
• Spice level: Adjust the red pepper flakes or add a dash of hot sauce.

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Ingredients for Cheesy Beef and Bowtie Pasta

For the Pasta and Beef:

• 12 oz (340g) bowtie pasta – Farfalle’s shape holds sauce beautifully. For gluten-free, use brown rice or chickpea pasta.
• 1 lb (450g) ground beef – 80/20 lean-to-fat ratio ensures juiciness. For leaner options, drain excess grease.
• 2 tablespoons olive oil – Extra virgin adds fruity depth.
• 1 small onion, finely chopped – Yellow or white onion works best.
• 2 cloves garlic, minced – Fresh garlic is key! Pre-mined jars lack punch.
• 1 teaspoon Italian seasoning – A blend of oregano, basil, and thyme.
• ½ teaspoon red pepper flakes – Optional, but adds a subtle kick.
• Salt and pepper to taste – Season in layers for maximum flavor.

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter – Salted butter can make the dish too salty.
• 2 additional cloves garlic, minced – Yes, more garlic!
• 1 tablespoon all-purpose flour – Creates a roux to thicken the sauce. For GF, use cornstarch or a 1:1 gluten-free flour.
• 1 cup (240ml) milk – Whole milk makes the creamiest sauce, but 2% works too.
• 1 cup (100g) shredded mozzarella – Low-moisture melts better than fresh.
• ½ cup (50g) grated Parmesan – Freshly grated tastes superior to pre-shredded.
• 2 tablespoons fresh parsley, chopped – Adds color and a bright finish.

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Step-by-Step Instructions

1. Cook the Bowtie Pasta

• Boil water aggressively in a large pot—it should look like rolling waves. Add 1 tablespoon salt (it should taste like the sea).
• Cook pasta 1 minute less than the package’s al dente time—it’ll finish cooking in the sauce.
• Reserve ½ cup pasta water before draining. This starchy liquid is gold for adjusting sauce consistency later.

2. Cook the Beef Mixture

• Heat olive oil in a large, deep skillet (or Dutch oven) over medium heat.
• Add ground beef and break it into small crumbles with a wooden spoon for even browning.
• When the beef is 80% browned (about 5 minutes), add onions and garlic. This prevents the garlic from burning.
• Stir in Italian seasoning, red pepper flakes, salt, and pepper. Cook until onions are translucent but not mushy (3 minutes).
• Drain excess fat if needed (especially for higher-fat beef), then transfer the mixture to a bowl.

3. Make the Garlic Butter Sauce

• In the same skillet, melt butter over medium-low heat. Swirl the pan to coat the bottom evenly.
• Add minced garlic and sauté just until fragrant (30 seconds to 1 minute). Burnt garlic turns bitter!
• Sprinkle flour over the butter and whisk to form a blonde roux (it should smell nutty but not darken).
• Gradually pour in milk, whisking constantly to prevent lumps. Increase heat to medium and simmer until the sauce coats the back of a spoon (about 3 minutes).

4. Combine Everything

• Reduce heat to low before adding cheeses. Stir in small handfuls at a time to ensure smooth melting.
• Fold in the cooked pasta and beef mixture. If the sauce feels thick, add reserved pasta water 1 tablespoon at a time until silky.
• Taste and adjust seasoning—this is your chance to add more salt, pepper, or red pepper flakes.

5. Serve

• Garnish with a snowfall of Parmesan and fresh parsley for contrast.
• For extra richness, drizzle with a touch of olive oil or melted butter.

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What to Serve With Cheesy Beef and Bowtie Pasta

Perfect Pairings:

• Crispy Garlic Bread – Ideal for swiping up every last bit of sauce.
• Lemony Arugula Salad – The peppery greens cut through the richness.
• Roasted Cherry Tomatoes – Their sweetness balances the savory beef.
• A Light Red Wine – Try a Chianti or Pinot Noir.

Kid-Friendly Tweaks:

• Skip the red pepper flakes and serve with buttery peas mixed in.
• Use fun-shaped pasta like wheels or shells if bowties aren’t a hit.

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Top Tips for Perfecting Cheesy Beef and Bowtie Pasta

Ingredient Secrets:

🔹 Grate your own cheese – Pre-shredded cheese contains cellulose, which can make sauces grainy.
🔹 Undercook the pasta slightly – It’ll absorb sauce and finish cooking when combined.
🔹 Use cold milk – Adding cold liquid to a roux prevents clumping.

Common Mistakes to Avoid:

⚠️ Overcrowding the pan – Browning beef in batches ensures a crispy texture.
⚠️ High heat with garlic – It burns in seconds! Keep the flame medium-low.
⚠️ Skipping pasta water – The starch helps the sauce cling to every noodle.

Dietary Swaps:

• Gluten-Free: Use GF pasta and gluten-free flour.
• Dairy-Free: Substitute butter with olive oil, milk with unsweetened almond milk, and cheese with nutritional yeast.
• Low-Carb: Replace pasta with zucchini noodles or cauliflower florets.

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Storing and Reheating Tips

Refrigeration:

• Store in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of milk or broth to revive the sauce.

Freezing:

• Freeze without garnishes for up to 1 month.
• Thaw overnight in the fridge before reheating.
• Microwave tip: Cover with a damp paper towel to prevent drying out.

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Final Thoughts

This Cheesy Beef and Bowtie Pasta is more than a meal—it’s a quick ticket to comfort with minimal cleanup. Whether you’re a busy parent, a college student, or just craving something indulgent yet easy, this recipe delivers.

Pro Tip: Double the batch and freeze half for a future “I don’t want to cook” night. Trust us, your future self will thank you!

Craving more comfort food? Explore our main dish recipes for inspiration!

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