Description
This Creamy Velveeta Penne Pasta with Cajun Beef Alfredo Sauce combines tender penne pasta with a rich, cheesy Velveeta and heavy cream sauce, enhanced by savory ground beef and vibrant red bell peppers. Seasoned with Cajun spices and garlic, this dish delivers a comforting, flavorful meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Beef and Vegetables
- 1 pound ground beef
- 1 cup diced red bell peppers
Sauce
- 8 ounces Velveeta cheese, cubed
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Toppings and Garnishes
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley (optional)
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package directions. Drain the pasta and set it aside for later use.
- Brown Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart frequently, until browned and cooked through. Drain any excess fat from the skillet. Season the beef with Cajun seasoning, garlic powder, and onion powder, stirring to evenly coat.
- Sauté Bell Peppers: Add the diced red bell peppers to the skillet with the seasoned beef. Sauté for 3 to 4 minutes until the peppers are slightly softened and fragrant.
- Make Cheese Sauce: Reduce the heat to medium-low. Pour the heavy cream into the skillet, stirring to deglaze and lift any browned bits off the bottom. Add the cubed Velveeta cheese and stir continuously until the cheese has fully melted into a smooth, creamy sauce.
- Combine Pasta and Sauce: Add the drained penne pasta into the skillet and toss everything together so the pasta is well coated with the creamy Velveeta Cajun sauce. Taste and adjust seasoning with salt and black pepper as needed.
- Optional Broil with Mozzarella: For a golden, bubbly top, transfer the skillet mixture into a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Place under a broiler for 2 to 3 minutes until the cheese is melted, golden, and bubbly. Watch carefully to avoid burning.
- Serve and Garnish: Garnish the finished dish with chopped parsley if desired. Serve hot and enjoy this comforting and cheesy Cajun-inspired pasta meal.
Notes
- You can substitute rotini or rigatoni for penne pasta if preferred.
- For added heat, sprinkle extra Cajun seasoning or a pinch of cayenne pepper.
- Make sure to watch the dish closely while broiling to prevent burning the cheese topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To reduce fat, you can substitute half-and-half for heavy cream or use lean ground beef.
