Cheesy Beef Stroganoff Penne in Velveeta Sauce is a creamy and delicious dish that brings together tender pasta, savory beef, and rich cheese in one comforting bowl. It’s a perfect choice for a busy weeknight dinner that your family will love!
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Why Make This Recipe
This recipe is great for many reasons. It’s quick to prepare, making it ideal for weeknight meals. The flavors are comforting and satisfying, and the Velveeta cheese gives the sauce a creamy texture that kids and adults both enjoy. Plus, it’s a one-pan meal, which means less cleanup for you!
How to Make Cheesy Beef Stroganoff Penne in Velveeta Sauce
Making Cheesy Beef Stroganoff Penne in Velveeta Sauce is simple. Just follow the steps below, and you’ll have a tasty meal ready in no time!
Ingredients
- 12 oz penne pasta
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 cup milk
- 8 oz Velveeta cheese, cubed
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft.
- Next, stir in the garlic and cook for another minute.
- Add the ground beef and cook until it’s browned, breaking it apart as it cooks. Drain any excess fat.
- Add the mushrooms to the skillet and cook for 3–4 minutes until they’re soft and lightly browned.
- Pour in the beef broth and milk. Stir in Worcestershire sauce and paprika. Bring to a gentle simmer.
- Add the cubed Velveeta and stir until it’s completely melted and the sauce is smooth and creamy.
- Lower the heat and mix in the sour cream. Season with salt and pepper to your taste.
- Add the cooked penne to the skillet and toss until everything is coated in the stroganoff sauce.
- Serve warm, topped with chopped fresh parsley.
How to Serve Cheesy Beef Stroganoff Penne in Velveeta Sauce
Serve this dish in bowls, garnished with chopped fresh parsley. It pairs well with a side salad or steamed vegetables for a complete meal.
How to Store Cheesy Beef Stroganoff Penne in Velveeta Sauce
If you have leftovers, let the dish cool completely and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to eat it again, just reheat it on the stove or in the microwave until warmed through.
Tips to Make Cheesy Beef Stroganoff Penne in Velveeta Sauce
- Make sure to not overcook the pasta; it should still have a bit of bite since it will be cooked a little more in the sauce.
- Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
- If you like it spicy, try adding a pinch of red pepper flakes to the sauce.
Variation
You can use other types of cheese instead of Velveeta if you prefer. Cream cheese or shredded cheddar are good options that will also create a creamy sauce.
FAQs
Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for a lighter version of this recipe. The flavor will be slightly different, but it will still be delicious!
Can I freeze this dish?
Yes, you can freeze Cheesy Beef Stroganoff Penne. Just make sure to let it cool completely before freezing in an airtight container. To reheat, thaw overnight in the fridge and warm it up on the stove.
How can I make it vegetarian?
To make a vegetarian version, replace the ground beef with plant-based ground meat and use vegetable broth instead of beef broth. You can also add extra mushrooms for more flavor!
Enjoy making and sharing this tasty dish with your loved ones!
Cheesy Beef Stroganoff Penne in Velveeta Sauce
Ingredients
Pasta and Beef
- 12 oz penne pasta Cook until al dente.
- 1 lb ground beef Can substitute with ground turkey.
- 1 tablespoon olive oil For sautéing.
- 1 cup beef broth Or substitute with vegetable broth for vegetarian version.
- 1 cup milk Regular or any milk of choice.
- 8 oz Velveeta cheese, cubed Can substitute with cream cheese or shredded cheddar.
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt To taste.
- ⅛ teaspoon pepper To taste.
- 1 onion finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft.
- Stir in the garlic and cook for another minute.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the mushrooms to the skillet and cook for 3–4 minutes until soft and lightly browned.
- Pour in the beef broth and milk. Stir in Worcestershire sauce and paprika. Bring to a gentle simmer.
- Add the cubed Velveeta and stir until it’s completely melted and the sauce is smooth and creamy.
- Lower the heat and mix in the sour cream. Season with salt and pepper to your taste.
- Add the cooked penne to the skillet and toss until everything is coated in the stroganoff sauce.
