Creamy Velveeta Beef Penne (Printable Version)
# What You'll Need:
→ Pasta
01 -
340g penne pasta
→ Beef
02 -
450g ground beef or thinly sliced beef strips
→ Cooking Fats
03 -
1 tablespoon olive oil (for beef strips)
→ Vegetables and Aromatics
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 cup sliced mushrooms
→ Sauce Components
07 -
360ml beef broth
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon paprika
10 -
2 tablespoons all-purpose flour
11 -
115g Velveeta cheese, cubed
12 -
125ml sour cream
13 -
Salt and pepper, to taste
→ Garnish
14 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package instructions. Reserve 120ml of pasta cooking water. Drain pasta and set aside.
02 -
If using ground beef, cook in a large skillet over medium heat, breaking into small pieces until browned. Drain excess fat if necessary. For beef strips, heat olive oil in the skillet over medium-high heat, sear strips for 2–3 minutes per side until browned, then remove and set aside.
03 -
In the same skillet over medium heat, add onions and sauté for 2–3 minutes until softened. Add garlic and mushrooms; cook 3–4 minutes until fragrant and tender.
04 -
Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in beef broth until smooth. Add Worcestershire sauce and paprika; simmer for 3–4 minutes until the sauce thickens slightly.
05 -
Reduce heat to low and add Velveeta cubes, stirring until fully melted. Blend in sour cream and season with salt and pepper. Mix until the sauce is creamy and smooth.
06 -
Return cooked beef to the skillet. Add penne pasta, tossing to coat evenly in the sauce. Add reserved pasta water as needed for desired consistency.
07 -
Transfer to serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Helpful Notes:
01 -
Greek yogurt can replace sour cream for a lighter option.
02 -
Add spinach or peas when combining the pasta for extra vegetables.
03 -
Shredded cheddar cheese can substitute Velveeta if needed, though the sauce may be less smooth.