If you love classic comfort food with a creamy twist, this Velveeta Beef Stroganoff with Penne Pasta is about to become your new favorite dinner. It’s easy, cheesy, and packed with all those rich, savory flavors you expect from stroganoff, but with the smooth melt of Velveeta cheese that makes every bite silky and indulgent.
Ground beef keeps things simple and quick, while mushrooms, onion, and garlic add depth and heartiness. The Worcestershire sauce and paprika give it that traditional tang and warmth, balanced perfectly by a dollop of sour cream. Best of all, this whole meal comes together in about 30 minutes, perfect for busy weeknights when you want something satisfying without the fuss.
Essential Elements and Equipment
Before you start, having the right equipment makes the process much easier and more enjoyable:
- Large pot: You’ll need this to boil the penne pasta to the perfect al dente texture. A roomy pot prevents sticking and helps the pasta cook evenly.
- Large skillet or sauté pan: This is where all the flavor magic happens, from browning the beef to simmering the creamy sauce. A heavy-bottomed skillet helps distribute heat evenly and prevents burning.
- Wooden spoon or spatula: Essential for breaking up the ground beef and stirring the sauce without scratching your pan.
- Sharp knife and cutting board: For prepping your onions, garlic, and mushrooms quickly and safely.
- Measuring cups and spoons: To keep your seasoning and liquids balanced for the best flavor.
Having these basics ready will streamline your cooking and help you focus on building those layers of deliciousness.
What Makes This Recipe Work
What I love most about this recipe is how it brings together comfort food goodness with simple, no-stress prep. It’s one of those meals that feels special but comes together effortlessly. Here’s why it works so well:
- Ground beef cooks up fast and still delivers that deep, savory flavor we all crave in a hearty dish.
- Sautéed mushrooms and onions add an earthy richness that gives the sauce a real depth, like something that’s been simmering all day.
- Velveeta cheese is the real MVP here. It melts down into a creamy, silky sauce that wraps itself around every piece of pasta and beef. No worries about curdling or tricky timing like with sour cream it just works.
- Worcestershire sauce and paprika bring warmth and a gentle smoky tang, making each bite taste like a classic comfort dish, without any extra steps.
- Penne pasta is perfect for this sauce; the ridges and hollow center hold onto that creamy goodness so well, every bite is loaded with flavor.
All these elements come together quickly in one pan, which means less cleanup and more time to enjoy. Whether you’re cooking for your family or just yourself, this is the kind of dinner that hits the spot without wearing you out.
Ingredients You’ll Need
- 12 oz penne pasta
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 cup milk
- 8 oz Velveeta cheese, cubed
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon ground mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Get a big pot of salted water boiling. Cook your penne pasta until it’s just tender but still has a little bite (al dente). Drain and set it aside while you make the sauce.
Step 2: Warm olive oil in a large skillet over medium heat. Toss in your chopped onion and cook for 2-3 minutes until it softens and starts to look translucent. Add in the garlic and cook for another minute your kitchen is gonna smell amazing!
Step 3: Add the ground beef and break it up with a spoon as it cooks. Keep cooking until it’s fully browned and no pink remains. If there’s any excess fat, go ahead and drain it.
Step 4: Stir in those sliced mushrooms and let them cook down for about 3-4 minutes, until they’re soft and their moisture cooks off.
Step 5: Pour in the beef broth, milk, Worcestershire sauce, paprika, and ground mustard (if you’re using it). Give it a good stir and let everything come up to a gentle simmer.
Step 6: Add your Velveeta cheese cubes, stirring constantly until they melt completely and your sauce turns creamy and smooth.
Step 7: Lower the heat and stir in the sour cream. Taste your sauce and add salt and pepper as you like.
Step 8: Toss your cooked penne pasta right into the sauce. Stir it up so every piece is covered in that cheesy goodness.
Step 9: Serve it hot with a sprinkle of fresh parsley to brighten things up.ished with freshly chopped parsley for a fresh pop of color and flavor.
Easy Variations to Try
One of the best things about this recipe is how adaptable it is. You can tweak it to fit your diet, taste preferences, or just whatever you have on hand. Here are a few simple ways to make it your own:
- Make it vegetarian: Swap the ground beef for a mix of mushrooms and lentils or use your favorite plant-based crumbles. Be sure to use vegetable broth instead of beef broth to keep the flavors balanced.
- Gluten-free option: Use gluten-free penne or pasta of choice. Just be careful not to overcook it tends to soften more quickly.
- Add more veggies: Stir in a handful of baby spinach toward the end, or add frozen peas for a pop of sweetness and color. Roasted red peppers also add great flavor and a touch of smokiness.
- Crave some tang? Try using Greek yogurt instead of sour cream or add a splash of lemon juice or white vinegar just before serving to brighten things up.
- Want heat? Stir in a pinch of cayenne pepper or a few dashes of hot sauce to give the sauce a subtle kick.
This recipe is very forgiving, which means you can easily adjust it based on what’s in your fridge or pantry. Don’t be afraid to experiment!
How to Serve
This creamy stroganoff pairs beautifully with fresh, simple sides that balance the richness of the dish:
- A crisp green salad with lemon juice and olive oil helps refresh the palate.
- Garlic bread or dinner rolls are perfect for scooping up every last bit of that creamy sauce.
- Roasted or steamed veggies like broccoli, asparagus, or green beans add a nice contrast in both flavor and texture.
- Fresh herbs like parsley or chives on top give the dish a little color and a burst of freshness.
Recipe Tips
Keep these simple tips in mind to make sure your dish turns out creamy, flavorful, and satisfying:
- Brown the ground beef well, it adds a deeper flavor to the sauce.
- Sauté mushrooms until they’re browned for the best texture and taste.
- Melt Velveeta slowly on low to medium heat to prevent clumping.
- If the sauce thickens too much, loosen it with a little milk or broth.
- Prep veggies, cheese, and pasta in advance to make the cooking process smoother.
- Reheat leftovers gently with a splash of liquid to bring the sauce back to life.
Cooking Notes
- Keep the heat at medium while simmering to avoid burning the sauce.
- Stir regularly while the cheese melts for the creamiest texture.
- Drain excess fat after browning the beef to avoid a greasy sauce.
- Season in layers, Velveeta and Worcestershire already add saltiness.
- Don’t overcook the pasta; al dente holds its shape better in the sauce.
Nutritional Information (Per Serving)
- Calories: ~720
- Protein: 35g
- Sodium: 850mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
FAQs
Q1: Can I use another cheese instead of Velveeta?
Yes, but it will change the texture. Velveeta melts into a silky sauce that’s hard to match. You can try combining cream cheese with shredded cheddar, but expect a slightly thicker, less smooth result.
Q2: Can I make this ahead of time?
Definitely. Cook the sauce and pasta separately, then store them in the fridge. Reheat slowly on the stove with a splash of milk or broth to bring the creaminess back.
Q3: What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge. Store the pasta and sauce together for best results, and reheat gently to avoid drying out the sauce.
Conclusion
This Creamy Velveeta Beef Stroganoff with Penne is everything I want in a cozy weeknight dinner: easy, hearty, and full of flavor. The combination of tender beef, savory veggies, and that ultra-creamy cheese sauce hits all the right notes.
It comes together quickly, making it perfect for busy evenings, yet it still feels like a treat. Whether you’re serving family, meal prepping, or just cooking for yourself, it’s the kind of dish that delivers comfort in every bite.
And because it’s so customizable, you can make it your own every time. Add more veggies, spice it up, or make it meatless; no matter what, it’s always delicious.
So go ahead and try it out tonight. I promise it’ll become a favorite you come back to again and again.
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Creamy Velveeta Beef Stroganoff and Penne Pasta
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 12 oz penne pasta
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 cup milk
- 8 oz Velveeta cheese, cubed
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon ground mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Get a big pot of salted water boiling. Cook your penne pasta until it’s just tender but still has a little bite (al dente). Drain and set it aside while you make the sauce.
Step 2: Warm olive oil in a large skillet over medium heat. Toss in your chopped onion and cook for 2-3 minutes until it softens and starts to look translucent. Add in the garlic and cook for another minute your kitchen is gonna smell amazing!
Step 3: Add the ground beef and break it up with a spoon as it cooks. Keep cooking until it’s fully browned and no pink remains. If there’s any excess fat, go ahead and drain it.
Step 4: Stir in those sliced mushrooms and let them cook down for about 3-4 minutes, until they’re soft and their moisture cooks off.
Step 5: Pour in the beef broth, milk, Worcestershire sauce, paprika, and ground mustard (if you’re using it). Give it a good stir and let everything come up to a gentle simmer.
Step 6: Add your Velveeta cheese cubes, stirring constantly until they melt completely and your sauce turns creamy and smooth.
Step 7: Lower the heat and stir in the sour cream. Taste your sauce and add salt and pepper as you like.
Step 8: Toss your cooked penne pasta right into the sauce. Stir it up so every piece is covered in that cheesy goodness.
Step 9: Serve it hot with a sprinkle of fresh parsley to brighten things up.ished with freshly chopped parsley for a fresh pop of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 720
- Sodium: 850
- Protein: 35