If you’re craving a dish that hugs you with every bite, this Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe is your new best friend in the kitchen. It’s the perfect combination of tender ground beef, earthy mushrooms, and irresistibly creamy cheese sauce that clings beautifully to each piece of penne pasta. Whether it’s a busy weeknight meal or a cozy weekend dinner, this recipe delivers flavor, comfort, and a quick cooking time all in one savory bowl.
Ingredients You’ll Need
All the ingredients for this recipe are simple but each one plays a crucial role in building the rich, balanced flavor and satisfying texture of our dish. From the savory beef to the luscious Velveeta cheese, every component brings something special to the table.
- 1 pound Ground Beef: Use lean ground beef to reduce fat without sacrificing flavor.
- 2 tablespoons Unsalted Butter: Essential for sautéing onions and mushrooms, adding richness.
- 1 medium Onion: Adds sweetness and aromatic depth that forms the base of the sauce.
- 8 ounces Mushrooms: Button or cremini mushrooms give an earthy, satisfying bite.
- 2 cloves Garlic: Boosts the flavor profile with a fragrant punch.
- 8 ounces Penne Pasta: The ridges hold onto the creamy sauce perfectly for every mouthful.
- 1 cup Beef Broth: A low-sodium version helps control salt while enriching the sauce.
- 8 ounces Velveeta Cheese: Provides that signature creamy, melting texture that makes this dish so comforting.
- 1 cup Sour Cream: Make sure it’s at room temperature for smooth blending into the sauce.
- Kosher Salt: To taste, balancing and enhancing flavors.
- Black Pepper: Adds just the right amount of warmth and bite.
- Fresh Parsley: Optional garnish that adds a fresh pop of color and flavor.
How to Make Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Step 1: Cook the Penne Pasta
Start by bringing a large pot of salted water to a boil. Cooking the penne until it’s al dente—about 10 to 12 minutes—ensures it will hold up beautifully when coated in the rich sauce, giving a nice, slightly firm bite rather than becoming mushy.
Step 2: Sauté Onions and Butter
While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until soft and translucent — this step pulls out the onion’s natural sweetness and builds a flavorful foundation for your stroganoff sauce.
Step 3: Brown the Ground Beef
Toss in the ground beef, breaking it up as it cooks. Let it brown for about 5 to 7 minutes until it loses all its pink and is beautifully caramelized. Remember to drain any excess fat for a leaner, less greasy sauce.
Step 4: Add Mushrooms and Garlic
Next, add the mushrooms and minced garlic to the skillet. Sauté together for 3 to 4 minutes until the mushrooms soften and release their moisture, infusing the dish with earthy flavor and that wonderful sautéed aroma.
Step 5: Simmer with Beef Broth
Pour in the beef broth and let the mixture simmer for 3 to 5 minutes. This simmer helps meld the flavors and loosens the browned bits stuck to the bottom of the pan, which add a delightful depth to your sauce.
Step 6: Stir in Velveeta Cheese
Cut the Velveeta cheese into cubes and add them to the skillet. Stir gently until the cheese melts into a silky smooth sauce, making this step the magic moment that turns your stroganoff into an ultra-creamy indulgence.
Step 7: Combine Sour Cream Off Heat
Remove the skillet from heat, then whisk in the room-temperature sour cream. This prevents curdling and ensures the sauce stays luxuriously creamy and perfectly blended.
Step 8: Add Cooked Penne Pasta
Carefully add the drained penne pasta to your sauce and stir until every piece is beautifully coated. This is where the dish truly comes together, marrying the tender pasta with that luscious, cheesy beef sauce.
Step 9: Final Touch and Serve
Plate your stroganoff, then sprinkle with freshly chopped parsley for a burst of color and a fresh contrast to the creamy richness. Serve immediately for the best taste experience.
How to Serve Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe
Garnishes
Adding freshly chopped parsley not only brightens the dish visually but also adds a subtle, fresh herbal note that balances the rich creaminess. If you’re feeling adventurous, a sprinkle of paprika or a few shaved Parmesan flakes can elevate the presentation and flavor even more.
Side Dishes
This Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which cuts through the richness. Steamed or roasted vegetables like broccoli, green beans, or asparagus add a lovely texture contrast and make the meal more colorful and nutritious.
Creative Ways to Present
For a fun dinner party, serve the stroganoff in hollowed-out small bread bowls for a rustic, impressive presentation. Alternatively, layering it over a bed of spinach or arugula on each plate gives a fresh, peppery bite with every forkful. Don’t forget a sprinkle of fresh herbs or a drizzle of truffle oil for that gourmet touch.
Make Ahead and Storage
Storing Leftovers
The leftovers of this Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe keep well in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before storing to maintain the best texture and freshness.
Freezing
Although best enjoyed fresh, you can freeze the stroganoff for up to 2 months. Store it in a freezer-safe, airtight container. For best results, freeze without the parsley garnish and add fresh herbs after reheating.
Reheating
Reheat the dish gently on the stovetop over low heat, stirring often to prevent sticking and to evenly warm through. Add a splash of beef broth or cream if the sauce has thickened too much while cooling. Microwaving works too, but stir halfway through to avoid uneven heating.
FAQs
Can I use a different type of cheese instead of Velveeta?
Velveeta is key for that creamy, smooth melt, but if you prefer, you can substitute with processed cheese or a blend of cream cheese and cheddar for a similar texture and flavor profile.
Is it possible to make this recipe gluten-free?
Definitely! Just swap out the penne pasta for a gluten-free variety. Make sure your beef broth and other ingredients are gluten-free as well to keep the dish safe and tasty.
Can I prepare this recipe vegetarian?
Yes, you can replace ground beef with hearty mushrooms or textured vegetable protein. Use vegetable broth instead of beef broth, and it will still be delicious and creamy.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can let it simmer a little longer to reduce or add a small slurry of cornstarch mixed with cold water before adding the sour cream.
What wine pairs well with this creamy beef stroganoff?
A medium-bodied red like Pinot Noir or a smooth Merlot complements the rich, creamy sauce without overpowering the dish. For white wine lovers, try a lightly oaked Chardonnay.
Final Thoughts
There’s something truly comforting and satisfying about a bowl of homemade Creamy Velveeta Beef Stroganoff with Penne Pasta Recipe. It’s a dish that’s quick to bring together, packed with flavor, and perfect for those moments when you want a warm, cheesy hug on a plate. Give it a try, and I promise you’ll have a new favorite recipe to turn to 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 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Velveeta Beef Stroganoff with penne pasta is a comforting and hearty dish that combines ground beef, mushrooms, and a rich cheesy sauce. The velvety sauce made from Velveeta cheese and sour cream coats tender penne pasta, creating a deliciously satisfying meal perfect for busy weeknights or cozy dinners.
Ingredients
Meat and Dairy
- 1 pound lean Ground Beef
- 2 tablespoons Unsalted Butter
- 8 ounces Velveeta Cheese, cubed
- 1 cup Sour Cream, at room temperature
Vegetables and Aromatics
- 1 medium Onion, chopped
- 8 ounces Mushrooms (button or cremini), sliced
- 2 cloves Garlic, minced
Pasta and Broth
- 8 ounces Penne Pasta
- 1 cup Beef Broth (low-sodium)
Seasonings and Garnish
- Kosher Salt, to taste
- Black Pepper, to taste
- Fresh Parsley, chopped (optional garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Sauté Onions: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, which helps develop a sweet, aromatic base for the sauce.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Sauté for 5-7 minutes until the meat is browned and no longer pink. Drain off any excess fat to keep the dish from becoming greasy.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 3-4 minutes until the mushrooms soften and the garlic becomes fragrant, enhancing the savory flavor.
- Simmer with Beef Broth: Pour in the beef broth and bring the mixture to a simmer. Cook for 3-5 minutes, scraping up any browned bits from the bottom of the skillet to add depth of flavor.
- Melt Velveeta Cheese: Add the cubed Velveeta cheese to the skillet and stir until completely melted and smooth, creating a creamy, cheesy sauce that binds all elements together.
- Incorporate Sour Cream: Remove the skillet from heat and whisk in the room-temperature sour cream until well combined, ensuring the sauce is creamy without curdling.
- Combine with Pasta: Add the cooked penne pasta to the skillet and stir thoroughly to coat the pasta evenly with the creamy beef and cheese sauce.
- Season and Garnish: Season with kosher salt and black pepper to taste. Serve immediately, garnished with chopped fresh parsley if desired for a fresh pop of color and flavor.
Notes
- Use lean ground beef to reduce excess fat and calories.
- Velveeta cheese provides a smooth and creamy texture, but you can substitute with processed cheese if preferred.
- Sour cream should be at room temperature to prevent the sauce from curdling.
- Drain excess fat after browning the beef to keep the sauce from becoming oily.
- Adjust seasoning at the end to control salt level since beef broth and Velveeta can be salty.
- Fresh parsley adds a nice color contrast and subtle herbal note but can be omitted.
