Instructions:
Cook bowtie pasta according to package directions. Drain and reserve.
In large skillet, cook beef over medium heat until browned. Remove the excess grease.
Add beef broth and garlic powder to pan. Cook 3 minutes to 5 minutes, stirring.
Add the heavy cream and stir to incorporate.
Add the shredded cheese and stir until smooth and melted.
Add the cooked pasta to the pan and stir until combined.
Salt & Pepper as per taste.
Serve hot.
Notes on the recipe
Add onions or mushrooms for a little extra flavor.
For a change, try mozzarella or a blend.
For a lighter version use half-and-half instead of cream.
Sprinkle with parsley or Parmesan before serving.
Leftovers can be refrigerated for up to 3 days.
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