Go Back

Cowboy Butter Million Dollar Spaghetti

A rich and indulgent baked spaghetti layered with savory meat sauce and a bold, garlicky Cowboy Butter Alfredo. Creamy, cheesy, and packed with flavor, this comfort food classic is guaranteed to impress.
Print Recipe
Cowboy Butter Million Dollar Spaghetti
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

Ingredients

Meat Sauce

  • 1 lb hamburger meat
  • 1 jar fave marinara
  • 1 16 oz box spaghetti

Cowboy Butter Alfredo Sauce

  • 1 stick butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kinder’s Cowboy Butter seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley
  • ½ teaspoon paprika
  • 2 –3 cups heavy cream
  • 2 –3 cups Parmesan cheese grated
  • 1 cup mozzarella cheese
  • Additional mozzarella for topping I usually use a whole bag

Instructions

  • Preheat oven to 350°F.
  • Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
  • In a large dutch oven or braiser over medium high heat, brown the hamburger meat until fully cooked. Drain excess grease if needed.
  • Stir the marinara into the cooked beef and let simmer for 3–5 minutes. Transfer to a saucepan to continue simmering, wipe out dutch oven. (You can skip this and just start the marinara in a saucepan oven if you prefer)
  • In the same dutch oven, melt the butter over medium heat.
  • Whisk in the Dijon mustard, Cowboy Butter seasoning, garlic powder, parsley, and paprika. Cook for about 1 minute until fragrant.
  • Slowly pour in 2 cups heavy cream, stirring continuously. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
  • Gradually stir in 2–3 cups Parmesan cheese until melted and smooth.
  • Add 1 cup mozzarella cheese and stir until fully melted and creamy.
  • Now pour in your spaghetti noodles and combine with the alfredo.
  • Pour the meat sauce over the spaghetti/alfredo mixture and do not stir.
  • Top with additional mozzarella cheese.
  • Bake uncovered for 10-15 minutes, or until bubbly and the cheese is melted and lightly golden.
  • Broil for a minute or two if preferred.

Notes

  • Use 2 cups heavy cream and Parmesan for a thicker, more structured bake, or 3 cups for an ultra-creamy, saucier texture.
  • Resting time helps the spaghetti slice more cleanly.
  • Store leftovers covered in the refrigerator for up to 4 days.
Servings: 5