Creamy Velveeta Penne Pasta with Cajun Beef Alfredo
A rich, cheesy, mildly spicy pasta baked or skillet-ready — comfort food that’s quick to make and impossible to resist.
Ingredients
- 1½ lbs ground beef
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (plus extra to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups heavy cream
- 8 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella (optional, for topping)
- Salt & black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Drain and set aside.
- Brown the beef: In a large skillet over medium-high heat, warm the olive oil. Add ground beef and cook, breaking it up with a spatula, until nicely browned. Drain excess fat if needed.
- Season & sauté: Stir in Cajun seasoning, smoked paprika, garlic powder, salt and pepper. Add diced onion and red bell pepper; sauté 3–5 minutes until softened.
- Make the sauce: Pour in the heavy cream and bring to a gentle simmer. Add Velveeta cubes and stir until fully melted and smooth into a creamy sauce. Taste and adjust seasoning.
- Toss with pasta: Add cooked penne to the skillet and toss until every piece is coated with the cheesy Cajun sauce.
- Optional finish (baked): Transfer mixture to a baking dish, top with shredded mozzarella and broil 3–5 minutes until bubbly and golden. Watch closely to avoid burning.
- Serve: Garnish with chopped parsley and a pinch of extra Cajun seasoning or red pepper flakes if you like more heat. Serve hot.
Chef’s notes:
- Swap ground beef for ground chicken or turkey for a lighter version.
- Add a handful of spinach or peas to the sauce for extra veggies.
- If Velveeta is unavailable, use a mix of cream cheese + sharp cheddar (melts differently; add slowly).
