Cajun Beef Spaghetti Parmesan

This hearty Cajun beef spaghetti drenched in creamy three-cheese sauce has been my weeknight dinner savior countless times. The combination of spiced beef and velvety cheese sauce creates a restaurant-quality pasta dish that's surprisingly simple to make at home.

I first created this recipe when trying to impress my cheese-loving husband with something beyond basic spaghetti. The moment he took his first bite, his eyes widened, and it's been in our regular rotation ever since.

Ingredients

• 12 oz spaghetti: the backbone of this dish, use high-quality pasta that will hold up to the robust sauce
• 1 lb ground beef: I recommend 80/20 lean-to-fat ratio for the best flavor, though sirloin works beautifully too
• 2 tablespoons olive oil: helps create that perfect sear on the beef
• 2 tablespoons Cajun seasoning: brings the signature flavor profile, adjust according to your spice tolerance
• 3 cloves garlic minced: fresh is absolutely essential for the best aromatic foundation
• 2 tablespoons unsalted butter: creates richness and helps build the sauce
• 1 1/4 cups heavy cream: provides the luxurious base for our cheese sauce
• 1 cup shredded mozzarella cheese: adds that perfect stretchy texture we all love
• 1 cup shredded sharp cheddar cheese: delivers bold flavor and beautiful color
• 3/4 cup grated parmesan cheese: brings nutty depth and helps thicken the sauce
• Salt and black pepper: for seasoning to taste
• 2 tablespoons chopped fresh parsley: adds bright color and fresh flavor as garnish

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until perfectly al dente according to package directions. This usually takes 8-10 minutes. Before draining, reserve a half cup of the starchy pasta water to help thicken and bind our sauce later. Drain the pasta but do not rinse it.

Sear the Cajun Beef:

Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and allow it to get hot but not smoking. Add the ground beef, breaking it up with a wooden spoon. Sprinkle the Cajun seasoning evenly over the meat along with a pinch of salt and pepper. Cook undisturbed for about 2 minutes to develop a good sear, then continue breaking apart and cooking until the beef is browned throughout and cooked to medium, about 5-7 minutes total. Transfer the seasoned beef to a plate.

Create the Aromatic Base:

Reduce the heat to medium and add the butter to the same skillet, allowing it to melt completely. Add the minced garlic and cook just until fragrant, about 30 seconds. Be careful not to let it brown or it will become bitter.

Develop the Cheese Sauce:

Pour the heavy cream into the skillet with the garlic and butter. Bring it to a gentle simmer, which should take about 2 minutes. Once tiny bubbles form around the edges, begin adding the cheeses one handful at a time. Start with the parmesan, then the cheddar, and finally the mozzarella, whisking constantly between additions. Allow each addition to melt completely before adding more. This gradual approach prevents clumping and ensures a silky-smooth sauce.

Combine the Elements:

Add the cooked spaghetti directly to the cheese sauce, using tongs to coat every strand thoroughly. If the sauce seems too thick, add splashes of the reserved pasta water until you reach your desired consistency. The starch in the water will help the sauce cling to the pasta. Fold the seared Cajun beef back into the mixture, gently tossing everything together. Allow it to simmer for 1-2 minutes so the flavors can meld.

Finish and Serve:

Transfer the pasta to serving plates or a large serving bowl. Garnish generously with fresh chopped parsley and an extra sprinkle of grated parmesan if desired. Serve immediately while hot and cheese is at peak creaminess.

The Cajun seasoning is truly the star of this show. I discovered this particular combination after experimenting with different spice blends for months. My husband claims he can identify my homemade Cajun beef pasta blindfolded now just from the distinctive aroma that fills our home when I make it.

Make-Ahead Options

This Cajun beef spaghetti reheats beautifully, making it perfect for meal prep. Prepare the entire dish up to two days ahead, store it in an airtight container in the refrigerator, and reheat it gently on the stovetop with a splash of cream or milk to revive the sauce. The flavors actually develop and intensify overnight, making day-two pasta sometimes even better than when freshly made.

Perfect Pairings

This hearty pasta dish pairs wonderfully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For an impressive dinner party, serve it alongside garlic bread or homemade focaccia to soak up every last bit of the cheesy sauce. A bold red wine like Zinfandel or Syrah complements the Cajun spices beautifully for an elevated dining experience.

Customization Ideas

The beauty of this recipe lies in its adaptability. For a lighter version, substitute half-and-half for heavy cream and reduce the cheese quantities slightly. Protein variations work wonderfully too—try using Italian sausage, shrimp, or even rotisserie chicken instead of beef. For vegetarians, roasted mushrooms and bell peppers make an excellent substitute for the meat while maintaining that hearty texture and absorbing the Cajun flavors beautifully.

Common Questions About This Recipe

→ How spicy is Cajun beef spaghetti?

The spiciness depends on your Cajun seasoning and how much you use. Start with less and add to taste if you want mild heat.

→ Can I substitute a different pasta shape?

Yes, penne, fettuccine, or linguine all work well. Adjust the cooking time as needed for your chosen pasta.

→ What beef cut works best?

Lean ground beef is convenient, but sirloin provides a slightly richer flavor and texture if you'd like larger pieces.

→ Can I make this dish ahead of time?

Prepare the sauce and beef in advance, and cook the pasta fresh before tossing everything together to keep it creamy.

→ What cheeses can I use instead?

Fontina, Gruyère, or provolone make delicious alternatives to mozzarella or cheddar for a different flavor profile.