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In a large stock pot or dutch oven, melt the butter over medium-high heat. Add in the ground beef and use a wooden utensil to break the beef into crumbles. Cook until browned completely, about 6-7 minutes. Then season the beef with salt/pepper- to taste, and garlic powder.
Next, add in the shallot, stir together, and continue cooking along with the beef for another 4-5 minutes.
Add in the dried pasta and broth. Stir to fully incorporate and place a lid on the pot and allow the pasta to cook through, about 10-12 minutes or until pasta is fully cooked, al dente.
Turn off the heat and pour in the cream and both cheeses, stir to fully combine. Let the pasta sit, covered, for at least 10 minutes to allow the sauce and flavors to meld. Then serve and enjoy!