Creamy Velveeta Beef Penne

Creamy Velveeta Beef Stroganoff and Penne Pasta has quickly become my go to weeknight dinner when I need something rich and satisfying in a flash. The classic flavors of stroganoff meet velvety cheese and pasta for pure comfort in every bite. This dish comes together fast but tastes like you spent hours in the kitchen.

I first whipped this up when my fridge held nothing but Velveeta and ground beef. My family devoured it and now it is our most requested cozy dinner whenever the weather turns chilly.

Ingredients

• Penne pasta: This cut holds sauce beautifully use bronze cut pasta for even more flavor and texture
• Ground beef or thinly sliced beef strips: Opt for higher fat content beef for best flavor but lean works too
• Olive oil: Only needed if using beef strips as ground beef provides enough fat on its own
• Onion: Fresh chopped onion adds foundational sweetness look for firm and dry ones with no green shoots
• Garlic: Minced garlic brings depth and aroma choose plump cloves for the best punch
• Beef broth: Supplies rich beefy flavor use low sodium so you can control saltiness
• Mushrooms: Sliced fresh white or cremini mushrooms for earthiness and texture pick firm mushrooms without dark spots
• Worcestershire sauce: Classic stroganoff umami kicker choose brands without added sugar if possible
• Paprika: Adds color and gentle smokiness Spanish or Hungarian are both great choices
• All-purpose flour: Helps thicken the sauce sift for lump free results
• Velveeta cheese: Cubed so it melts smoothly and evenly nothing else creates that signature creamy texture
• Sour cream: For tang and creaminess full fat is best but low fat can be used in a pinch
• Salt and pepper: Season to taste use freshly ground pepper for a little zing
• Fresh parsley: Bright color and herbal freshness for garnish get vibrant green leaves without wilting

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil and add your penne pasta Cook according to the package timing until the noodles are just al dente This ensures the pasta holds up once mixed with sauce Before draining scoop out half a cup of cooking water to help later with sauce consistency Drain well and set aside

Cook the Beef:

For ground beef place it in a large skillet over medium heat Break it up into small pieces using a wooden spoon and cook until browned and cooked through If your beef renders a lot of fat drain off the excess so your finished dish is not greasy For beef strips heat your skillet with olive oil over medium high and sear the strips for several minutes on each side until browned and juicy Remove to a plate and set aside

Sauté Vegetables:

Into the same skillet add your finely chopped onions Lower the heat to medium and sauté for a few minutes until they are translucent and softened Add in the minced garlic and mushrooms Cook for several more minutes stirring often You want the mushrooms to become tender and the garlic fragrant but not browned

Make the Sauce:

Sprinkle all purpose flour evenly over the hot vegetables Stir well and let cook for about one minute This takes away any raw flour taste Gradually pour in the beef broth whisking smoothly as you go to avoid clumps Stir in Worcestershire sauce and paprika Let everything simmer gently for a few minutes until the sauce thickens and has a glossy finish

Add Velveeta and Sour Cream:

Reduce the heat to low and nestle in your Velveeta cheese cubes Stir gently as the cheese melts completely into the sauce When fully smooth add the sour cream and fold together until creamy Taste and adjust with salt and pepper

Combine:

Add your reserved cooked beef back to the skillet and tip in the drained penne pasta Toss everything together gently using tongs Add a splash of your reserved pasta water if the sauce needs thinning Give a final toss to coat every piece evenly

Serve:

Spoon your creamy stroganoff pasta into bowls and shower with chopped fresh parsley Serve immediately for maximum cheesy saucy delight

Pin

My favorite part is always the melty pockets of Velveeta clinging to the noodles it reminds me of after school dinners with my siblings where everyone fought over the cheesiest scoop We still joke about our big spoons and clean plates whenever this dinner hits the table

Storage tips

Leftovers keep well in the fridge for up to three days Store in an airtight container and add a splash of beef broth or milk when reheating on the stove the sauce will loosen up beautifully Avoid microwaving for too long to keep the pasta from going mushy

Ingredient substitutions

Out of Velveeta Use a mix of cream cheese and shredded cheddar for similar smoothness Greek yogurt swaps perfectly for sour cream if you want a little extra protein Frozen peas or spinach can be tossed in for more veggies without losing creaminess

Serving suggestions

Serve with a crisp green salad or simply steamed broccoli to balance the richness If you are feeling extra indulgent add a side of warm buttery garlic bread for scooping up every last bit of sauce

Cultural and historical context

Classic beef stroganoff has Russian roots but this version is definitely American comfort food with its generous cheese and pasta It is a flexible dish that adapts to what you have on hand and delivers big nostalgic flavor every time

Recipe FAQs

→ How do I prevent the sauce from curdling?

Lower the heat before adding Velveeta and sour cream, and stir constantly to achieve a smooth, creamy mixture.

→ Can I substitute the Velveeta cheese?

Yes, shredded cheddar or another melting cheese can be used, though Velveeta yields the smoothest sauce.

→ Is ground beef or sliced beef better?

Both work well. Sliced beef strips offer a classic mouthfeel, while ground beef is convenient and quick to cook.

→ What vegetables pair well in this dish?

Spinach, peas, or extra mushrooms can be added when mixing pasta and sauce for a boost of color and nutrition.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container. Reheat gently with a splash of broth or milk to restore the creamy texture.

→ Can I use other types of pasta?

Yes, penne is classic but rotini, rigatoni, or even egg noodles taste great and hold the sauce very well.