If you’re craving a hearty, comforting pasta dish that feels like a warm hug on a plate, look no further than this Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe. This recipe combines tender penne pasta with a rich, velvety sauce made from Velveeta cheese, ground beef, mushrooms, and a touch of tangy sour cream, delivering layers of flavor that stick to your ribs in the best possible way. It’s a foolproof meal that’s quick enough for a weeknight but indulgent enough for a cozy weekend dinner, guaranteed to become one of your favorite comfort food classics.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the ultimate creamy texture and savory flavor that make this dish so irresistible. From the meaty richness of the ground beef to the smooth melt of Velveeta cheese, and the earthiness of mushrooms to the bright freshness of parsley, these essentials come together in perfect harmony.
- 1 pound ground beef: The hearty protein base that gives this stroganoff its satisfying richness.
- 1 medium yellow onion, finely chopped: Adds a subtle sweetness and depth when sautéed.
- 8 ounces mushrooms, sliced (baby bella or white): Bring an earthy flavor and tender bite to the dish.
- 3 cloves garlic, minced: Infuses the sauce with a warm, aromatic punch.
- 1 cup beef broth: Builds a savory foundation and helps create the silky sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
- 8 ounces Velveeta cheese, cubed: The star ingredient that melts beautifully for that signature gooey texture.
- 1/2 cup sour cream: Adds tanginess and balances richness perfectly.
- 10 ounces penne pasta: Sturdy and perfect for soaking up the creamy sauce.
- 1 teaspoon paprika: Provides subtle smokiness and a pop of color.
- 1 teaspoon salt: Enhances all the savory flavors.
- 1/2 teaspoon black pepper: Adds a mild kick and depth.
- 1 tablespoon chopped parsley (optional): Brings freshness and a lively green garnish.
How to Make Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Step 1: Sauté Your Aromatics
Start by warming up a large skillet with a bit of oil over medium heat. Toss in the finely chopped onion and let it cook gently until it turns translucent. This soft, sweet base sets the tone for the entire dish and ensures each bite has a comforting onion flavor.
Step 2: Cook the Garlic and Mushrooms
Next, add the minced garlic and sliced mushrooms to your skillet. Cooking until the mushrooms soften and brown slightly creates wonderful caramelized flavors that deepen the richness of your stroganoff sauce.
Step 3: Brown the Ground Beef
Now, it’s time for the ground beef to join the party. Add it to the skillet and cook until fully browned, then season with salt, pepper, and paprika. These spices add warmth and dimension making sure every bite sings. Don’t forget to drain any excess fat for a clean yet juicy finish.
Step 4: Build the Sauce Base
Pour in the beef broth along with the heavy cream and bring everything to a gentle simmer. This is where your sauce starts coming together, becoming velvety and inviting.
Step 5: Melt in the Velveeta Cheese
Stir in the cubed Velveeta cheese and watch as it melts into the broth and cream mixture, creating that unmistakable creamy texture that makes this recipe truly special.
Step 6: Add Sour Cream and Adjust Seasoning
Mix in the sour cream for a slight tang and extra silkiness, then taste and tweak the seasoning if needed. This step balances richness with brightness, making your sauce irresistible.
Step 7: Cook the Penne Pasta
While your sauce simmers, cook the penne pasta in salted boiling water until al dente — firm but tender to the bite. This integrity is essential for holding up against the rich sauce without becoming mushy.
Step 8: Combine Pasta and Sauce
Drain the pasta and stir it directly into the sauce, ensuring each piece of penne is generously coated in that luscious creamy mixture.
Step 9: Garnish and Serve Hot
Finish by sprinkling chopped parsley over the top for a fresh pop of color and flavor. Serve your Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe steaming hot to enjoy every comforting spoonful at its best.
How to Serve Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Garnishes
A sprinkle of fresh chopped parsley is a simple but lovely way to brighten the dish visually and taste-wise. For an extra indulgent touch, try topping with a little shredded cheddar or even crispy fried onions to add texture and flair.
Side Dishes
This dish shines wonderfully as a main course, but pairing it with a crisp green salad or roasted vegetables balances out its richness and brings a refreshing crunch alongside the creamy pasta. Garlic bread or soft dinner rolls are also fantastic for sopping up every last bit of sauce!
Creative Ways to Present
For a fun twist, serve the creamy stroganoff in individual ramekins or hollowed-out mini bread bowls to impress your guests. You can also layer the pasta in a baking dish, top with extra cheese, and broil briefly for a bubbly, golden crust that adds a delightful contrast.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Creamy Velveeta Beef Stroganoff with Penne Pasta in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before storing to maintain the best texture and flavor.
Freezing
This recipe freezes well, making it great for meal prep. Portion into freezer-safe containers and store for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your leftovers gently over low-medium heat on the stove, stirring frequently to revive the creamy sauce without it separating. Adding a splash of beef broth or cream can help loosen the sauce if it thickens too much.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is ideal for holding the sauce, other pasta shapes like egg noodles, rigatoni, or fusilli will work beautifully too.
Is there a substitute for Velveeta cheese?
Velveeta gives a unique meltiness and smooth texture, but you can try processed cheese or combine cheddar with a bit of cream cheese for a similar effect.
How can I make this dish lighter?
Swap out heavy cream and sour cream for Greek yogurt or a lighter cream alternative, and use lean ground beef or ground turkey to reduce fat content.
Can I prepare parts of this recipe ahead of time?
Yes! You can cook the beef mixture and prepare the sauce up to the point before adding pasta and store separately. Cook the pasta fresh just before serving to avoid mushiness.
Is this recipe freezer-friendly?
Definitely, it freezes well in portions. Just be sure to thaw slowly in the fridge and reheat gently to preserve the creamy texture of your stroganoff.
Final Thoughts
If comfort food is your love language, this Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe is sure to speak to your soul. It is the kind of dish that brings smiles around the table, filling your kitchen with inviting aromas and your belly with satisfying warmth. Give it a try soon—you might just find a new weeknight favorite that everyone asks for again and again.
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Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy Velveeta beef stroganoff served over tender penne pasta. This comforting dish combines savory ground beef, sautéed mushrooms, and onions in a luscious cheesy sauce made with Velveeta, sour cream, and heavy cream. Perfect for a family dinner, it delivers classic stroganoff flavors with a creamy twist.
Ingredients
Beef and Vegetables
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 8 ounces mushrooms, sliced (baby bella or white)
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces Velveeta cheese, cubed
- 1/2 cup sour cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Garnish
- 10 ounces penne pasta
- 1 tablespoon chopped parsley (optional)
Instructions
- Sauté the onion: Heat a large skillet over medium heat with a bit of oil. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Cook garlic and mushrooms: Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms soften and start to brown, about 5-7 minutes.
- Brown the ground beef: Add ground beef to the skillet and cook until fully browned, breaking it up with a spoon. Season with salt, black pepper, and paprika. Drain any excess fat from the pan.
- Add liquids and simmer: Stir in the beef broth and heavy cream. Bring the mixture to a gentle simmer over medium heat.
- Melt the Velveeta cheese: Add the cubed Velveeta cheese to the skillet and stir continuously until the cheese is fully melted and the sauce becomes creamy.
- Incorporate sour cream: Mix in the sour cream thoroughly and taste to adjust seasoning if needed.
- Cook the pasta: While the sauce simmers, cook the penne pasta in salted boiling water according to package instructions until al dente. Drain well.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir until the pasta is completely coated in the creamy sauce.
- Garnish and serve: Top with chopped parsley if desired and serve the stroganoff hot.
Notes
- For best flavor, use baby bella mushrooms, but white mushrooms are a fine substitute.
- You can substitute Velveeta with another mild processed cheese if preferred, but Velveeta gives a smoother melt.
- Adjust seasoning slowly—paprika adds subtle warmth and color but can be increased for more depth.
- Drain excess fat after browning beef to keep sauce creamy and not greasy.
- If you want a lighter version, consider using half-and-half instead of heavy cream and reducing the amount of Velveeta.
- Leftovers store well and reheat gently on stovetop or microwave with a splash of broth to loosen sauce.
