Ingredients

1 pound ground beef (80/20 blend recommended for flavor)

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for a little kick)

Salt and freshly ground black pepper to taste

1 pound pasta (fettuccine, penne, or your favorite shape)

4 tablespoons butter

1/4 cup all-purpose flour

3 cups milk (whole milk recommended for richness)

1 cup heavy cream

1 cup grated Parmesan cheese, plus more for serving

1/2 cup shredded cheddar cheese, plus more for serving

1/4 cup shredded mozzarella cheese, plus more for serving

1/4 cup chopped dill pickles, plus more for serving

1/4 cup chopped tomatoes, plus more for serving

2 tablespoons yellow mustard

2 tablespoons ketchup

Optional toppings: crumbled bacon, chopped red onion, sesame seeds

Instructions

Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until browned, about 7–10 minutes. Drain excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Season with salt and pepper. Cook for 1 minute more until fragrant. Set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set pasta aside.

Step 3: In the same skillet or Dutch oven (after removing the beef mixture), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a smooth paste (roux). Gradually whisk in the milk until smooth. Simmer, stirring constantly, until slightly thickened, about 5–7 minutes. Stir in heavy cream and Parmesan cheese until melted and smooth. Add cheddar and mozzarella cheese, stirring until fully melted. If sauce is too thick, thin with reserved pasta water. Stir in yellow mustard and ketchup. Adjust seasoning as needed.

Step 4: Add cooked pasta to the Alfredo sauce and toss to coat. Mix in the cooked ground beef mixture. Stir in chopped dill pickles and chopped tomatoes.

Step 5: Serve immediately, garnished with extra cheeses, dill pickles, tomatoes, and optional toppings like crumbled bacon, chopped red onion, or sesame seeds.

Tips & Variations

Use a blend of cheeses for a richer flavor and creamier texture.

Add sautéed mushrooms or bell peppers for extra veggies.

Swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian option.

Reserve pasta water carefully; it helps thin the sauce without losing flavor.

For a spicier kick, increase cayenne pepper or add red pepper flakes.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with many pasta shapes like penne, fettuccine, or rotini. Choose your favorite or whatever you have on hand.

Is there a way to make this dish lighter?

You can substitute ground beef with ground turkey or chicken and use low-fat milk instead of whole milk and cream. Reducing cheese quantities slightly can also cut calories without losing much flavor.