Description
This indulgent Creamy Velveeta Beef Stroganoff with Penne Pasta is a comforting dish that combines tender ground beef, sautéed mushrooms, and a rich Velveeta cheese sauce with creamy sour cream, finished over perfectly cooked penne pasta. It’s a quick and satisfying meal perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
Protein and Pasta
- 1 pound lean ground beef
- 8 ounces penne pasta (substitute rotini or bowtie if preferred)
Vegetables and Aromatics
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Dairy and Broth
- 2 tablespoons unsalted butter (or olive oil)
- 1 cup beef broth (or vegetable broth)
- 8 ounces Velveeta cheese, cubed
- 1 cup sour cream (can substitute with Greek yogurt)
Seasonings and Garnish
- Kosher salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for 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, usually about 10-12 minutes. Drain and set aside.
- Sauté Aromatics and Mushrooms: In a large skillet over medium heat, melt the butter or heat the olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the sliced mushrooms and continue to sauté until the mushrooms are browned and their moisture has evaporated, about 5-6 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet with the aromatics and mushrooms. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Make the Creamy Sauce: Pour the beef broth into the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring to a gentle simmer. Add the cubed Velveeta cheese and stir until melted and the sauce becomes smooth and creamy. Remove the skillet from heat and stir in the sour cream until fully incorporated.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and gently toss to coat the pasta evenly with the creamy beef and cheese sauce. Season with kosher salt and black pepper to taste.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the creamy Velveeta beef stroganoff warm and enjoy!
Notes
- For a lighter version, use lean ground turkey instead of beef and substitute sour cream with plain Greek yogurt.
- You can swap penne pasta with other short pasta shapes like rotini or bowtie.
- If Velveeta cheese is not available, processed cheese or a mix of cheddar and cream cheese can be used as alternatives.
- Adjust seasoning and salt according to taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave adding a splash of broth or water to loosen the sauce.
