Here’s a Creamy Velveeta Beef Stroganoff with Penne Pasta — rich, savory, and weeknight-easy.
🧀 Creamy Velveeta Beef Stroganoff & Penne
⏱️ Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: ~35 minutes
🍽️ Serves
4–6 people
🧾 Ingredients
- 12 oz penne pasta
- 1 lb ground beef (or thin-sliced beef sirloin)
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional but classic)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt & black pepper to taste
- 6–8 oz Velveeta cheese, cubed
- ½ cup sour cream
- ½ cup milk or heavy cream
- Fresh parsley (optional, for garnish)
👩🍳 Instructions
1. Cook the pasta
- Boil penne in salted water until al dente
- Drain and set aside
2. Brown the beef
- Heat oil/butter in a large skillet over medium heat
- Add beef and cook until browned
- Drain excess fat if needed
3. Build the flavor
- Add onion and mushrooms → cook 4–5 minutes until soft
- Stir in garlic, paprika, salt, and pepper
- Cook 30 seconds until fragrant
4. Make it creamy
- Pour in beef broth and Worcestershire sauce
- Simmer 3–4 minutes
- Lower heat and add Velveeta cubes
- Stir until fully melted and smooth
5. Finish the sauce
- Stir in sour cream and milk/cream
- Gently heat (don’t boil)
6. Combine
- Add cooked penne to the skillet
- Toss until everything is coated in creamy goodness
✨ Tips & Variations
- Extra rich: use heavy cream instead of milk
- More tang: add a spoon of Dijon mustard
- Spicy twist: pinch of red pepper flakes
- Veg boost: peas or spinach stirred in at the end
🥄 Serving Ideas
- Garlic bread or dinner rolls
- Simple green salad
- Steamed broccoli or green beans