Cheesy Beef Stroganoff Penne in Velveeta Sauce
A creamy and delicious one-pan meal featuring penne pasta, savory ground beef, and rich Velveeta cheese, perfect for busy weeknights.
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.
Notes
Serve warm, topped with chopped fresh parsley. Great with a side salad or steamed vegetables. Leftovers can be stored in an airtight container for up to 3 days.