There’s something magical about a dish that brings everyone to the table—no invitations necessary, just the irresistible aroma of savory beef mingling with a rich, creamy sauce. For me, creamy Velveeta beef stroganoff and penne pasta is that dish. It’s not just food; it’s a comforting ritual, a weeknight dinner that feels like a hug, a recipe born from the cozy kitchens of generations who believed that simple ingredients could create extraordinary flavors.
Growing up, beef stroganoff meant a special occasion. My grandmother would make it only for birthdays or when distant relatives visited. But as life grew busier, I longed for those flavors on ordinary nights too. That’s when Velveeta stepped in—melting easily into a smooth, velvety sauce, blending nostalgia with convenience. This version of stroganoff skips the fancier ingredients without sacrificing comfort, and adds penne pasta, which soaks up every drop of creamy goodness.
Whether you’re feeding a hungry family or looking for leftovers that taste even better the next day, creamy Velveeta beef stroganoff and penne pasta is a recipe you’ll return to again and again. Every bite carries warmth, tradition, and the simple joy of gathering around the table.
Why You’ll Love This Recipe
If you’ve ever craved a hearty meal that’s both easy and indulgent, this is it. The combination of tender beef, pasta, and a luscious cheese sauce makes this dish irresistibly creamy and filling. It’s perfect for busy evenings when you want comfort without fuss. And unlike traditional stroganoff, the Velveeta ensures a velvety smooth sauce every single time.
Plus, this recipe is incredibly adaptable. You can swap beef strips for ground beef or use lamb if you’re looking for something a little different. It’s kid-friendly, satisfying, and guaranteed to earn a spot in your family’s dinner rotation.
INGREDIENTS YOU’LL NEED
- 12 oz penne pasta
- 1 lb ground beef or thinly sliced beef strips
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 2 tbsp sour cream
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Creamy Velveeta Beef Stroganoff and Penne Pasta
Making creamy Velveeta beef stroganoff and penne pasta is like following a well-loved path through familiar flavors. Here’s how to bring it to life in your kitchen.
Step-by-Step Instructions
1. Cook the pasta
Start by bringing a large pot of salted water to a rolling boil. Toss in the penne pasta and cook until al dente, according to the package instructions. Drain and set aside. I love using penne here because its little tubes catch the creamy sauce perfectly—every bite feels like a little surprise.
2. Brown the beef
In a large skillet, heat olive oil over medium heat. Add the ground beef or thin beef strips, seasoning generously with salt and pepper. Cook until the meat is browned and cooked through. Once done, transfer the beef to a plate and set aside, leaving those flavorful drippings in the pan.
3. Sauté the aromatics
In the same skillet, toss in the chopped onion and minced garlic. Cook for 2-3 minutes, stirring often, until the onion softens and the garlic becomes fragrant. This step always reminds me of standing by my grandmother’s stove, breathing in that first wave of savory aroma.
4. Build the sauce
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan with a wooden spoon to lift all those tasty browned bits. Stir in the heavy cream and paprika, letting the sauce warm gently over low heat.
5. Melt the Velveeta
Add the cubed Velveeta cheese to the skillet. Stir constantly until the cheese melts into the sauce, creating a smooth, creamy base. This moment always feels like magic—the transformation of simple ingredients into something luxurious and inviting.
6. Bring it all together
Return the cooked beef to the skillet. Stir in the sour cream, then add the cooked penne pasta. Toss everything together until the pasta is coated in that dreamy, cheesy sauce. Let it simmer for a couple of minutes so the flavors meld beautifully.
7. Garnish and serve
Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with chopped parsley for a touch of freshness. Serve immediately, preferably with warm bread on the side to swipe up every last bit of sauce.
Helpful Tips
- Want extra veggies? Stir in sautéed mushrooms or peas for added texture and flavor.
- If Velveeta isn’t available, a mix of mild cheddar and mozzarella can work, but you might need to stir a little longer for a smooth sauce.
- To make ahead, cook the pasta slightly underdone so it doesn’t get mushy when reheating.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sauté and Boil
- Cuisine: American
- Diet: Halal
Notes
This dish holds up beautifully as leftovers, and the flavors deepen overnight. It’s one of those rare meals that tastes even better the next day, making it perfect for meal prep or lunches.
Nutritional Information
Per serving (approximate):
- Calories: 510
- Protein: 26g
- Carbohydrates: 42g
- Fat: 28g
- Sodium: 800mg
Frequently Asked Questions
Can I use lamb instead of beef?
Absolutely! Lamb brings a slightly richer flavor that pairs wonderfully with the creamy sauce.
What if I don’t have penne pasta?
Rotini, fusilli, or rigatoni are great alternatives—they hold the sauce just as well.
How do I keep the sauce creamy when reheating?
Add a splash of milk or cream while reheating over low heat to loosen the sauce.
Is this dish freezer-friendly?
Yes, but the sauce may slightly separate when thawed. Stir in a little cream after reheating to bring it back together.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
When reheating, warm gently over low heat with a splash of milk or cream to keep the sauce smooth.
Related Recipes
If you enjoyed this dish, try these comforting cheesy meals next:
- Steak Queso Rice
- Beef and Rotini in Garlic Parmesan Sauce
- Hobo Casserole with Ground Beef & Potatoes
Conclusion
Creamy Velveeta beef stroganoff and penne pasta is more than a meal—it’s a cozy embrace in a bowl. It’s simple enough for a quick weeknight dinner yet rich and satisfying enough to make any day feel special. Every creamy bite will remind you that comfort food doesn’t have to be complicated—it just has to be made with love.
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Creamy Velveeta Beef Stroganoff and Penne Pasta
Description
There’s something magical about a dish that brings everyone to the table—no invitations necessary, just the irresistible aroma of savory beef mingling with a rich, creamy sauce. For me, creamy Velveeta beef stroganoff and penne pasta is that dish. It’s not just food; it’s a comforting ritual, a weeknight dinner that feels like a hug, a recipe born from the cozy kitchens of generations who believed that simple ingredients could create extraordinary flavors.
Growing up, beef stroganoff meant a special occasion. My grandmother would make it only for birthdays or when distant relatives visited. But as life grew busier, I longed for those flavors on ordinary nights too. That’s when Velveeta stepped in—melting easily into a smooth, velvety sauce, blending nostalgia with convenience. This version of stroganoff skips the fancier ingredients without sacrificing comfort, and adds penne pasta, which soaks up every drop of creamy goodness.
Whether you’re feeding a hungry family or looking for leftovers that taste even better the next day, creamy Velveeta beef stroganoff and penne pasta is a recipe you’ll return to again and again. Every bite carries warmth, tradition, and the simple joy of gathering around the table.
Ingredients
12 oz penne pasta
1 lb ground beef or thinly sliced beef strips
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 cup beef broth
1 cup heavy cream
8 oz Velveeta cheese, cubed
2 tbsp sour cream
1 tsp paprika
1 tsp Worcestershire sauce
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta
Start by bringing a large pot of salted water to a rolling boil. Toss in the penne pasta and cook until al dente, according to the package instructions. Drain and set aside. I love using penne here because its little tubes catch the creamy sauce perfectly—every bite feels like a little surprise.
2. Brown the beef
In a large skillet, heat olive oil over medium heat. Add the ground beef or thin beef strips, seasoning generously with salt and pepper. Cook until the meat is browned and cooked through. Once done, transfer the beef to a plate and set aside, leaving those flavorful drippings in the pan.
3. Sauté the aromatics
In the same skillet, toss in the chopped onion and minced garlic. Cook for 2-3 minutes, stirring often, until the onion softens and the garlic becomes fragrant. This step always reminds me of standing by my grandmother’s stove, breathing in that first wave of savory aroma.
4. Build the sauce
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan with a wooden spoon to lift all those tasty browned bits. Stir in the heavy cream and paprika, letting the sauce warm gently over low heat.
5. Melt the Velveeta
Add the cubed Velveeta cheese to the skillet. Stir constantly until the cheese melts into the sauce, creating a smooth, creamy base. This moment always feels like magic—the transformation of simple ingredients into something luxurious and inviting.
6. Bring it all together
Return the cooked beef to the skillet. Stir in the sour cream, then add the cooked penne pasta. Toss everything together until the pasta is coated in that dreamy, cheesy sauce. Let it simmer for a couple of minutes so the flavors meld beautifully.
7. Garnish and serve
Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with chopped parsley for a touch of freshness. Serve immediately, preferably with warm bread on the side to swipe up every last bit of sauce.
Notes
This dish holds up beautifully as leftovers, and the flavors deepen overnight. It’s one of those rare meals that tastes even better the next day, making it perfect for meal prep or lunches.