Creamy Velveeta Beef Penne

This creamy Velveeta beef stroganoff with penne pasta is the type of rich comfort food that brings everyone back to the table. Imagine tender bites of beef enrobed in a cheesy mushroom gravy and tossed with pasta that soaks up every bit of flavor. It is a weeknight miracle when you need a cozy, satisfying dish fast without spending hours over the stove.

I first whipped this up during one of our busiest school weeks and was amazed by how quickly it disappeared. My family now begs for this every time I mention anything creamy or cheesy for dinner.

Ingredients

• Penne pasta: for that perfect tube shape that catches all the sauce choose bronze-cut for more texture

• Beef: ground or thinly sliced strips both add protein and richness use well-marbled beef for extra flavor

• Olive oil: only if using beef strips helps with browning and keeps things tender opt for extra virgin

• Onion: finely chopped for sweetness and depth pick a firm onion for best results

• Garlic: freshly minced gives a punchy fragrant base look for plump cloves

• Beef broth: creates the backbone for a savory sauce homemade or low sodium brands have the best flavor

• Sliced mushrooms: offer earthiness and hearty texture choose firm fresh mushrooms without spots

• Worcestershire sauce: adds classic umami and a bit of tang go for original Lea and Perrins if possible

• Paprika: provides gentle warmth and color smoky or sweet paprika both work

• All-purpose flour: thickens the sauce smoothly measure accurately for proper consistency

• Velveeta cheese: cubed for the signature creamy melt classic is best for smoothness

• Sour cream: brings a touch of tang and super creamy finish full fat will make your sauce silkier

• Salt and pepper: for rounding out flavors use freshly ground pepper and kosher salt

• Fresh parsley: for garnish adds color and a little freshness choose leaves that are bright green

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and add your penne pasta. Cook until just al dente usually one minute less than package instructions. Reserve a generous splash of pasta water before draining the pasta and set it aside where it will not overcook.

Cook the Beef:

For ground beef start with a cold skillet over medium heat. Break up the beef and cook until browned throughout stirring occasionally so it cooks evenly. If you see excess fat, tip and drain it off for a cleaner sauce. For beef strips heat your olive oil until shimmering then add beef strips in a single layer. Let them sear undisturbed for a couple of minutes per side so you get nice caramelization then transfer the cooked strips to a plate.

Sauté Vegetables:

Keep the heat on medium and toss in the chopped onions. Stir often and let them get translucent and fragrant about three minutes. Add the mushrooms and garlic together stirring so the mushrooms sweat and brown slightly for four minutes. You want the mushrooms to lose most of their moisture and the garlic to be aromatic not burnt.

Make the Sauce:

Sprinkle the flour over your sautéed vegetables and mix very well so it completely coats and cooks through for at least one minute. Slowly pour in the beef broth whisking constantly to avoid lumps and ensure a silky sauce. Mix in Worcestershire sauce and paprika blending everything. Let it bubble gently just until the sauce thickens and begins to coat the back of a spoon about four minutes.

Add Velveeta and Sour Cream:

Reduce the heat to low and add your Velveeta cubes to the sauce. Stir patiently as the cheese melts and fully disappears into the sauce making it velvety. Now spoon in your sour cream and stir again letting everything come together until the sauce is smooth glossy and uniform. Taste and add your salt and pepper now so the seasoning matches your preference.

Combine:

Return your cooked beef to the pan with the sauce. Gently add the drained penne pasta toss everything to fully coat and add a bit of reserved pasta water if the sauce feels too thick. The extra liquid helps make everything cling perfectly.

Serve:

Scoop into bowls and sprinkle fresh parsley over the top for a fragrant fresh pop. Serve immediately while piping hot and creamy.

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One of my favorite things is the way the Velveeta melts so perfectly into the sauce for the creamiest mouthfeel. My kids always help with stirring in the cheese and we laugh about whose turn it is to taste test the sauce. This has become an unexpected tradition at our house.

Storage Tips

Let leftovers cool before transferring to an airtight container. This dish keeps best in the fridge for up to three days. If it seems dry when reheating stir in a splash of milk or broth to bring back that creamy texture.

Ingredient Substitutions

If you do not have Velveeta try shredded cheddar or Monterey jack although the end result may be slightly less silky. Ground turkey also works in place of beef for a lighter version. Greek yogurt is a suitable stand in for sour cream and keeps things tangy.

Serving Suggestions

This is a filling main on its own but it is even better paired with a crisp green salad or some simple steamed green beans. For extra decadence try topping with crushed fried onions or a spoonful of caramelized onions.

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A Bit of Comfort Food History

Classic beef stroganoff comes from nineteenth century Russia but this American twist with penne and Velveeta takes all the best old school flavors and wraps them in pure cheesy comfort. The pasta swap from egg noodles to penne means it stands up to hearty sauce and every bite is extra satisfying.

Commonly Asked Questions

→ Can I use a different cheese besides Velveeta?

Shredded cheddar or American cheese can substitute Velveeta, but the sauce may be less creamy and slightly grainier.

→ Should I use ground beef or sliced beef?

Both work well. Ground beef offers ease, while thinly sliced beef strips give a more traditional stroganoff texture.

→ Is it possible to add extra vegetables?

Yes, feel free to stir in spinach or peas when combining the pasta and sauce for added nutrition and color.

→ How can I thicken the sauce if needed?

Simmer the sauce longer to reduce it, or add a bit more flour when sautéing the vegetables to achieve your preferred thickness.

→ What can I use instead of sour cream?

Greek yogurt works well as a substitute for sour cream, creating a similarly tangy and creamy result.