Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until fully browned. Drain any excess grease.
- Reduce heat to medium-low. Add the softened cream cheese, heavy cream, sea salt, black pepper, and smoked paprika. Stir until the cream cheese is fully melted and a creamy sauce forms.
- Stir in half of the shredded cheddar cheese until just melted. Transfer the mixture to an 8x8 inch (20x20 cm) baking dish and spread evenly.
- Top with the remaining shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden-orange. Let it rest for 5-10 minutes.
- Garnish generously with fresh chopped parsley before serving.
Notes
Shred Your Own Cheese: This is the most important tip for achieving a truly gooey, melted topping. Pre-shredded cheese contains anti-caking agents that hinder melting.
Use Room Temperature Cream Cheese: Allowing your cream cheese to soften before adding it to the skillet will help it melt faster and more smoothly into the sauce.
Don't Skip the Rest: Letting the casserole rest for a few minutes after baking is crucial. It allows the sauce to thicken slightly and makes it easier to serve.
Use Room Temperature Cream Cheese: Allowing your cream cheese to soften before adding it to the skillet will help it melt faster and more smoothly into the sauce.
Don't Skip the Rest: Letting the casserole rest for a few minutes after baking is crucial. It allows the sauce to thicken slightly and makes it easier to serve.