This Creamy Ground Beef Alfredo is cozy, creamy, and packed with savory flavor. Ground beef gets seasoned and browned, then folded into a silky homemade alfredo sauce made with butter, cream, milk, and freshly grated parmesan. Tossed with fettuccine until glossy and clingy, it’s rich without being heavy and tastes like pure comfort in a bowl.
When people mention alfredo pasta, I typically think of chicken alfredo or shrimp alfredo. A few weeks ago, though, I had a craving for alfredo sauce and no chicken or shrimp thawed…but I did have some ground beef in the fridge.
So I whipped up this ground beef alfredo and I have to say, it might be a new family favorite. The homemade sauce is very similar to my copycat Olive Garden alfredo sauce, and it coats the pasta and beef beautifully. And, as a bonus, it can be on the table in less than 30 minutes. This is definitely one I’ll be making again and again.
Why This Ground Beef Alfredo Is So Good
- Homemade sauce. There’s nothing quite like homemade alfredo sauce. It only takes a few minutes to make from scratch and it’s made with basic ingredients like flour, butter, and milk. It tastes so much better than anything from a jar!
- Ready in 30 minutes. Ground beef alfredo makes a great option for nights when you’re short on time but still want a restaurant-worthy dinner. The beef can be browned while the pasta cooks, keeping the prep quick and easy.
- Creamy, savory flavor. The sauce is prepared in the same pan the beef was cooked in, which incorporates that beefy flavor into every bite of the pasta, while keeping that classic alfredo creamy, cheesy texture.
Ingredient Notes
Let’s take a look at everything needed for each element of this recipe. The exact measurements can be found in the recipe card below.
For the Beef
- Ground beef – I prefer to use beef that is 85-90% lean to avoid too much grease.
- Olive oil – Or similar, for cooking the beef.
- Aromatics & spices – Minced garlic, salt, pepper, paprika, Italian seasoning, and a pinch of red pepper flakes season the beef.
For the Alfredo Sauce
- Butter – Salted or unsalted both work.
- Flour – Mixed with butter to make the roux and helps thicken the sauce.
- Whole milk – Bring it to room temp first to avoid curdling. 2% and other milk will result in a less thick and creamy sauce.
- Heavy cream – I like to use heavy cream in addition to the whole milk for a creamier, richer sauce.
- Parmesan – It’s key to use freshly grated parmesan in your alfredo sauce, not pre-shredded. Pre-shredded parmesan will not melt smoothly.
- Salt & pepper
- Nutmeg – I like to add a small pinch of nutmeg for added depth in the flavor of the sauce. It adds just a hint of warmth.
- Fettuccine – Or any other long pasta noodle.
How To Make Ground Beef Alfredo
This pasta dish is super simple to make, even though the sauce is made from scratch. The printable instructions can be found in the recipe card below.
- Make the pasta. Cook the pasta according to package instructions in salted water. Reserve ½ cup of pasta water. Drain.
- Brown the beef. While the pasta is boiling, brown the ground beef over medium-high heat. Break it into crumbles as it cooks. Once browned, add the garlic and spices. Drain any excess fat, if needed, leaving just a bit for flavor. Transfer to a plate.
- Make the sauce. In the same pan as the beef, melt the butter then whisk in the flour. Cook for 1-2 minutes. Slowly whisk in the milk, stirring until it begins to thicken. Stir in the heavy cream. Simmer for 3 minutes.
- Add the cheese. Reduce the heat. Stir in the parmesan and spices. Stir until smooth. If it’s too thick, add a splash of reserved pasta water.
- Combine. Add the cooked beef and pasta to the sauce. Toss to combine. Add more pasta water if needed, until everything is nicely coated.
Recipe Tips & Tricks
Here are a few things I’ve learned when perfecting this ground beef alfredo recipe.
- Don’t brown the roux. When cooking the butter and flour, whisk just for 1-2 minutes until it’s combined and smooth. Don’t let it brown or burn.
- Use the same pan. Making the sauce in the pan used to brown the beef adds lots more flavor to the sauce, including some more beefy flavor.
- Grate the parmesan. I mentioned this above but it’s a key part of a good alfredo sauce, so it’s worth repeating. Shredded and pre-grated parmesan do not melt smoothly so they’re not ideal for homemade alfredo sauce. For best results, grate the cheese from the brick yourself.
- Add pasta water as needed. Starchy pasta water is a great way to thin pasta sauce while keeping it smooth and creamy. It can be used to thin the sauce before adding the beef and pasta and again if the sauce doesn’t fully coat the pasta. Regular water will not work, so be sure to reserve the pasta water!
Serving Suggestions
The only thing this ground beef alfredo recipe is missing is vegetables, so I like to serve it with some steamed broccoli, oven roasted vegetables, or a side salad, like Olive Garden salad.
Some breadsticks are also nice for getting every last bit of sauce off the plate.
How To Store & Reheat Leftovers
- Fridge: Ground beef alfredo is better when freshly made, but you can definitely store leftovers in the fridge for up to three days.
- Reheat: Reheat with a splash of milk or water in a saucepan over the stove.
Ground Beef Alfredo
Ingredients
For the Beef
- 1 pound ground beef 85–90% lean
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Pinch red pepper flakes
For the Alfredo Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups whole milk room temp
- 1 cup heavy cream
- 1 ¼ cups freshly grated Parmesan NOT pre-shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper or white pepper
- Pinch nutmeg
For the Pasta
- 12 ounces fettuccine or any long pasta form
- Reserved pasta water
Instructions
- Boil in well-salted water. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium-high heat, cook ground beef, breaking it up well. Once browned, add garlic and spices. Stir for one minute. If very greasy, drain excess fat, leaving a little for flavor. Remove beef from the pan.
- In the same pan, melt butter over medium heat. Whisk in flour. Cook 1 to 2 minutes (do not brown). Slowly whisk in milk and stir until it begins to thicken. Add cream and stir to combine. Simmer gently for 3 minutes until thickened.
- Lower the heat and stir in grated parmesan, salt, ground pepper and nutmeg.
- Stir until smooth and silky. If too thick → add a splash of pasta water.
- Add beef back in. Add drained pasta. Toss until coated and glossy.
- Adjust consistency with reserved pasta water until it clings beautifully.
Last Step:
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