This cheesy beef stroganoff penne combines browned ground beef, mushrooms, and tender pasta in a smooth cheese sauce that tastes like classic stroganoff with extra creaminess.
It cooks in one large skillet plus a pot for the pasta, and the sauce comes together in minutes once the beef is browned. It is a filling meal for four and reheats without much fuss.
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Why This Cheesy Beef Stroganoff Penne Recipe Works
Browning the beef with onion and mushrooms builds a savory base, and the Worcestershire sauce adds the tang that makes stroganoff taste familiar.
Melting processed cheese into hot broth and milk gives a sauce that stays smooth and does not break, even after sitting.
A spoonful of sour cream stirred in at the end adds the mild tang that defines a stroganoff without curdling the sauce.
Ingredients for Cheesy Beef Stroganoff Penne
- For the beef and pasta: 12 ounces penne, 1 pound ground beef, 1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, and 1 cup sliced mushrooms.
- For the sauce: 1 cup low sodium beef broth, 1 cup whole milk, 8 ounces cubed processed cheese, 2 tablespoons sour cream, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, and a pinch of black pepper.
- To finish: 1 tablespoon chopped fresh parsley.
Ground beef. Eighty percent lean beef browns well and supplies enough fat to flavor the onion and mushrooms.
Mushrooms. They add an earthy flavor and release moisture that helps loosen the sauce.
Processed cheese. This melting cheese dissolves into a smooth, glossy sauce without any flour or cornstarch.
Sour cream. Stir it in off a boil so it adds creaminess and tang without splitting.
Penne. The tubes catch the sauce and hold their shape when tossed in the hot skillet.
How to Make Cheesy Beef Stroganoff Penne
1. Boil the penne Cook the pasta in a large pot of salted water until al dente, then drain and set it aside.
2. Soften the onion Heat the oil in a large skillet over medium heat and cook the onion two to three minutes until soft.
3. Add the garlic Stir in the garlic and cook for one minute until fragrant, being careful not to scorch it.
4. Brown the beef Add the beef and cook, breaking it up, until browned and 160 degrees F inside, then drain the extra fat.
5. Cook the mushrooms Stir in the mushrooms and cook three to four minutes until they turn soft and lightly browned.
6. Make the sauce Pour in the broth and milk with the Worcestershire and paprika, bring to a gentle simmer, and stir in the cheese until smooth.
7. Finish with sour cream Lower the heat, stir in the sour cream and pepper, add the penne, and toss until coated.
How to Serve Cheesy Beef Stroganoff Penne
Spoon the pasta into bowls and top with parsley. Serve it with warm garlic cheese rolls and crisp air fryer broccoli with Parmesan for a balanced plate. A cool tangy Dijon macaroni salad suits a casual spread, and fresh peach lemonade keeps the table refreshing.
How to Store and Reheat Cheesy Beef Stroganoff Penne
Refrigerate leftovers in an airtight container within two hours of cooking and keep them for up to three days. Reheat in a skillet over low heat with a splash of milk until the beef reaches 165 degrees F, because the pasta absorbs sauce overnight. Do not freeze, since the cheese sauce and sour cream turn grainy.
Tips and Variations for Cheesy Beef Stroganoff Penne
Flag the allergens. This dish contains milk, wheat, and soy from the cheese, sour cream, penne, and broth, and may contain fish from Worcestershire sauce.
Cook to a safe temperature. Ground beef must reach 160 degrees F before you add the mushrooms and sauce.
Drain the fat. Removing extra fat keeps the sauce from turning greasy.
Skip extra salt. The cheese, broth, and Worcestershire already add plenty, so taste first.
Cube the cheese. Small cubes melt quickly and evenly over low heat.
Add vegetables. Peas or spinach stir in during the last two minutes for color.
Change the protein. Ground turkey works if you cook it to 165 degrees F.
Check trusted guidance. The University of Wisconsin Extension leftovers guidance covers safe storage for cooked meat dishes.
Frequently Asked Questions About Cheesy Beef Stroganoff Penne
Can I make cheesy beef stroganoff penne without processed cheese?
Yes. Use shredded cheddar and a few ounces of cream cheese, melting them slowly over low heat so the sauce stays smooth.
Why is my cheesy beef stroganoff penne sauce grainy?
Grainy sauce usually means the heat was too high. Melt the cheese over low heat and add the sour cream last.
How do I reheat cheesy beef stroganoff penne?
Warm it in a skillet over low heat with a splash of milk, stirring until it reaches 165 degrees F.
Can I use another pasta?
Rotini, shells, or egg noodles all work, and cooking time follows the package directions.
Can I use different mushrooms?
Yes. Cremini, white, or baby bella mushrooms all work and cook in the same time.
Cheesy Beef Stroganoff Penne
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 12 oz penne pasta
- 16 oz ground beef 80 percent lean
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 cup low sodium beef broth
- 1 cup whole milk
- 8 oz processed cheese loaf cubed
- 2 tbsp sour cream
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 pinch black pepper
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil the penne. Cook the penne in boiling salted water until al dente, then drain and set aside.
- Soften the onion. Heat the oil in a large skillet over medium heat and cook the onion 2 to 3 minutes until soft. Stir in the garlic for 1 minute.
- Brown the beef. Add the beef and cook, breaking it up, until browned and 160 degrees F inside. Drain the extra fat, then stir in the mushrooms and cook 3 to 4 minutes.
- Make the sauce. Pour in the broth and milk, add the Worcestershire and paprika, and bring to a gentle simmer. Stir in the cheese cubes until melted and smooth.
- Finish. Lower the heat, stir in the sour cream and pepper, add the penne, and toss to coat. Top with parsley.
