Cajun Beef Spaghetti with Creamy Cheese Parmesan Sauce Recipe

Pasta night may be a sacred ritual in many households, but if you’re craving a dish that breaks tradition while delivering knockout flavor, look no further than Cajun Beef Spaghetti with Creamy Cheese Parmesan Sauce. This recipe is where Southern soul meets Italian comfort—bold, spicy Cajun-seasoned beef layered into al dente spaghetti, then wrapped in a luscious Parmesan cheese sauce that’s as rich as it is comforting. The result is a plate that feels both familiar and new, hearty yet indulgent, and perfect for any day of the week that needs a serious flavor upgrade.

At its core, this dish is about fusion—merging the spicy, smoky, and peppery depth of Cajun cuisine with the creamy elegance of a well-made cheese sauce, reminiscent of Italian Alfredo or Mornay sauces. But instead of simply blending two cuisines together for novelty, this recipe honors the strengths of both. The Cajun beef brings heat, depth, and a meaty backbone to the dish, while the Parmesan-based cheese sauce softens the spice with a silky, cheesy finish that clings to each strand of pasta.

This isn’t your average spaghetti with meat sauce. There’s no canned marinara, no dried oregano, and definitely no shortcuts. Every component—seasoned ground beef sautéed with bell peppers and garlic, a homemade white sauce bubbling with freshly grated Parmesan, and spaghetti cooked just until tender—is crafted with intention. The seasoning is layered, the textures are balanced, and the flavors are bold yet harmonious.

Cajun cuisine, with its roots in Louisiana’s French, African, and Spanish influences, has always celebrated depth and complexity. Cajun seasoning is a flavorful blend of paprika, garlic powder, onion powder, cayenne, thyme, and black pepper—spices that awaken the taste buds without overpowering them. When combined with the richness of beef and the earthy comfort of pasta, you get something truly special: a weeknight meal that tastes like a weekend indulgence.

And then there’s the cheese sauce—a creamy, dreamy concoction made from butter, flour, milk, and a generous helping of real Parmesan cheese. The sharpness of Parmesan balances the spice of the beef, while mozzarella adds a melt-in-your-mouth stretchiness that clings beautifully to the noodles. It’s the kind of sauce you’ll want to drizzle over everything—or sneak by the spoonful straight from the pan.

In this recipe guide, we’ll walk you through every step of creating this unforgettable dish, from selecting the best beef to building your own Cajun spice blend, from cooking spaghetti to the perfect al dente texture to whisking together a velvety cheese sauce that doesn’t split or clump. Along the way, we’ll offer helpful tips, substitutions, and variations—whether you’re cooking for picky eaters, spice lovers, or making it meatless for vegetarian guests.

This dish is ideal for casual dinners, meal prep, or even entertaining. It looks beautiful on the plate, smells incredible as it cooks, and tastes like something you’d find in a cozy bistro in the heart of New Orleans. It’s warm, it’s spicy, it’s creamy—it’s comfort food with attitude.

So if you’re ready to spice up your pasta routine and embrace something bold, flavorful, and downright addictive, join us as we dive into the full process of making Cajun Beef Spaghetti with Creamy Cheese Parmesan Sauce. Once you’ve made it once, it’ll earn a permanent spot in your recipe rotation—and your guests will be begging for seconds.

Step-by-Step Instructions: How to Make Cajun Beef Spaghetti with Creamy Cheese Parmesan Sauce

Step 1: Prepare the Pasta

The pasta should be cooked just right—firm to the bite—so it holds up against the robust beef and sauce.

What You’ll Need:

• 12 oz (340g) dried spaghetti

• 1 tablespoon kosher salt

• 1 tablespoon olive oil (optional)

• 4–5 quarts of water

Directions:

1. Boil the water:
   Fill a large stockpot with water and bring it to a rolling boil. Use enough water so the pasta has room to move freely, which helps prevent sticking.

2. Salt the water generously:
   Add 1 tablespoon of kosher salt per 4–5 quarts of water. This seasons the pasta from the inside out—don’t skip it.

3. Cook the pasta:
   Add the spaghetti and stir for the first 30 seconds to prevent clumping. Boil for 8–10 minutes, or according to package instructions, until al dente.

4. Reserve some pasta water:
   Before draining, scoop out 1 cup of the starchy cooking water. It can be used later to loosen the sauce and bind everything together.

5. Drain and set aside:
   Drain the pasta but do not rinse. Toss with a small drizzle of olive oil if needed to prevent sticking.

Step 2: Make the Cajun Beef Mixture

The beef layer brings bold, smoky, spicy character to the dish. You’ll use aromatics, spices, and a bit of tomato paste to create a flavorful base.

What You’ll Need:

• 1 lb (450g) ground beef (80/20 is ideal for flavor)

• 1 tbsp olive oil (only if using leaner beef)

• 1 small onion, diced

• 1 red or green bell pepper, diced

• 2 cloves garlic, minced

• 1 tbsp Cajun seasoning

• ½ tsp smoked paprika

• ¼ tsp crushed red pepper flakes (optional)

• 2 tbsp tomato paste

• ½ cup beef broth or water

• Salt and pepper to taste

Directions:

1. Brown the beef:
   In a large skillet over medium-high heat, cook the ground beef. Break it apart with a spatula and let it sear undisturbed for 2–3 minutes for maximum flavor.

2. Drain excess fat:
   If you have more than 1–2 tablespoons of fat, drain the rest. Leaving a little enhances flavor and moisture.

3. Sauté the vegetables:
   Add the diced onion and bell pepper. Cook for 4–5 minutes until softened. Stir occasionally.

4. Add garlic and spices:
   Add the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Stir and cook for 1–2 minutes until the spices bloom and the mixture becomes fragrant.

5. Stir in tomato paste:
   Add the tomato paste and cook for another 1–2 minutes. This caramelizes the paste and gives the beef a richer base.

6. Deglaze with broth:
   Pour in the beef broth and scrape up any brown bits from the bottom of the pan. Simmer for 5–7 minutes on low until the mixture is slightly thickened.

7. Taste and adjust:
   Season with salt and pepper to taste. Once done, set aside and cover to keep warm.

Step 3: Make the Creamy Cheese Parmesan Sauce

This sauce brings balance to the spicy beef, with a velvety texture and a cheesy richness that clings to the pasta.

What You’ll Need:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (or use half-and-half for richer flavor)

• 1 cup freshly grated Parmesan cheese

• ½ cup shredded mozzarella

• ½ tsp garlic powder

• Pinch of nutmeg (optional)

• Salt and pepper to taste

Directions:

1. Make a roux:
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a smooth paste. Cook for 1–2 minutes until the flour is lightly golden and no longer raw.

2. Add the milk gradually:
   Slowly pour in the milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens enough to coat the back of a spoon—about 5 minutes.

3. Add cheese:
   Lower the heat and add the Parmesan and mozzarella in small handfuls. Stir constantly until smooth and melted.

4. Season:
   Add garlic powder, a tiny pinch of nutmeg (optional), and season to taste with salt and black pepper.

5. Keep warm:
   Cover and set over very low heat. Stir occasionally until ready to mix with pasta.

Step 4: Combine the Pasta, Beef, and Sauce

Here’s where it all comes together. Timing and balance are everything.

Directions:

1. Toss pasta with sauce:
   Return the drained spaghetti to the pot (or a large mixing bowl). Pour in the cheese sauce and toss to coat all noodles evenly.

2. Add the beef:
   Fold in the Cajun beef mixture. Mix gently so the meat is evenly distributed without breaking the pasta.

3. Adjust consistency:
   If the mixture feels too thick, add a splash or two of the reserved pasta water. This helps emulsify the sauce and coat the pasta more evenly.

4. Taste again:
   Check for final seasoning. You might want more salt, a squeeze of lemon juice for brightness, or another sprinkle of Cajun seasoning for heat.

Step 5: Serve and Garnish

This dish is best served hot and fresh—but there are some pro-level touches and storage tips you’ll want to know.

Serving Tips:

• Use tongs or a pasta fork to twirl the spaghetti into bowls or plates.

• Top each portion with freshly grated Parmesan and chopped parsley.

• Optional: Finish with a dash of hot sauce, crushed red pepper, or lemon zest.

Pairing Ideas:

• Serve alongside garlic bread or a crusty baguette.

• Add a crisp green salad with vinaigrette for contrast.

• A light, citrusy drink (sparkling lemonade, white wine, or iced tea) complements the heat and richness.