Sally Winter
There’s nothing more comforting than a warm, cheesy pasta dish that feels like a hug in a bowl. This Creamy Velveeta Beef Stroganoff and Penne Pasta is rich, hearty, and packed with flavor from tender beef, earthy mushrooms, and creamy Velveeta cheese that melts perfectly into the sauce. Every bite delivers the perfect balance of savory beef and velvety pasta.
This dish is the ultimate comfort food for busy weeknights or cozy weekends. Not only is it easy to prepare, but it also brings the family together around the dinner table with its delicious aroma and golden, cheesy topping. It’s a complete meal in one skillet that satisfies both the taste buds and the soul.
Why You’ll Love This Creamy Velveeta Beef Stroganoff and Penne Pasta
This pasta recipe is perfect if you’re craving something filling and indulgent. It combines the classic flavors of beef stroganoff with the gooey, cheesy goodness of Velveeta. You’ll love that it’s simple to make, budget-friendly, and sure to become a family favorite.
What Kind of Pasta Works Best for This Stroganoff?
Penne is a great choice because it holds the creamy sauce inside its tubes, making every bite flavorful. However, you can also use egg noodles, rotini, or even rigatoni if you prefer. The key is to choose a pasta that can capture the rich cheese sauce without becoming mushy.
Ingredients for the Creamy Velveeta Beef Stroganoff and Penne Pasta
Every ingredient plays a key role in creating the perfect balance of creamy, cheesy, and savory flavors. The Velveeta cheese melts into a silky sauce, the beef brings hearty protein, and the mushrooms add depth with their earthy taste.
- Ground beef – the main protein, giving the dish its rich, savory base.
- Penne pasta – holds the creamy sauce perfectly in each bite.
- Mushrooms – add earthy flavor and texture.
- Onion – brings sweetness and depth to the sauce.
- Garlic – for aromatic, savory flavor.
- Beef broth – forms the base of the stroganoff sauce.
- Velveeta cheese – the creamy, melty star of the dish.
- Sour cream – adds tanginess and creamy texture.
- Olive oil or butter – for sautéing vegetables.
- Fresh parsley – for garnish and a pop of color.
- Salt and black pepper – to season everything to perfection.
How To Make the Creamy Velveeta Beef Stroganoff and Penne Pasta
Step 1: Cook the Pasta
Boil a large pot of salted water and cook the penne pasta according to the package directions until al dente. Drain and set aside.
Step 2: Brown the Beef
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
Step 3: Sauté Vegetables
In the same skillet, add a drizzle of olive oil or butter. Sauté the onions and mushrooms until softened and lightly golden. Add garlic and cook for 1 minute until fragrant.
Step 4: Build the Sauce
Pour in beef broth and bring to a gentle simmer. Stir in the Velveeta cheese until fully melted and smooth. Add the sour cream and stir to combine into a creamy sauce.
Step 5: Combine and Serve
Add the cooked penne pasta and ground beef to the skillet, tossing to coat everything in the sauce. Adjust seasoning with salt and black pepper, and garnish with fresh parsley before serving.
Serving and Storing Creamy Velveeta Beef Stroganoff and Penne Pasta
This hearty pasta dish comfortably serves 4 to 6 people, making it perfect for a family dinner or small gathering. For storage, allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of beef broth or milk to maintain the creamy texture.
What to Serve With Creamy Velveeta Beef Stroganoff and Penne Pasta
Garlic Bread
Warm, buttery garlic bread is a perfect side for soaking up the cheesy sauce.
Green Salad
A crisp, refreshing salad with vinaigrette balances the richness of the pasta.
Steamed Broccoli
Adding some greens like broccoli provides a healthy contrast to the creamy dish.
Roasted Asparagus
Roasted asparagus with olive oil and garlic complements the savory flavors of the stroganoff.
Sautéed Spinach
Quickly sautéed spinach with a pinch of garlic and salt adds a light and nutritious side.
Grilled Zucchini
Tender grilled zucchini rounds enhance the meal with a fresh, mild flavor.
Classic Dinner Rolls
Soft, warm rolls are great for mopping up extra sauce.
Frequently Asked Questions
1. Can I use a different type of cheese instead of Velveeta?
Yes! While Velveeta gives the creamiest texture, you can substitute with shredded cheddar, Monterey Jack, or a cheese blend for a slightly different flavor.
2. Can I make this dish ahead of time?
Absolutely. You can prepare the beef and sauce ahead, then store separately from the pasta. Combine and heat when ready to serve for best results.
3. What kind of beef is best for stroganoff?
Ground beef is the most convenient, but you can also use thinly sliced sirloin or stew meat for a more traditional stroganoff style.
4. Can I freeze the leftovers?
Yes, this pasta can be frozen, though the texture of the sauce may slightly change. Store in an airtight container for up to 2 months and thaw in the fridge before reheating.
5. How can I make this recipe lighter?
Use lean ground beef, light sour cream, and reduce the Velveeta cheese to cut calories and fat without losing too much flavor.
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And let me know in the comments how yours turned out. Did you add extra mushrooms or swap the pasta? Did you try a lighter version?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
Creamy Velveeta Beef Stroganoff and Penne Pasta
Equipment
- Large pot
- Large Skillet
- Wooden spoon
Ingredients
- 1 pound ground beef
- 12 ounces penne pasta
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 8 ounces Velveeta cheese, cubed
- 1 cup sour cream
- 1 tablespoon olive oil or butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Cook penne pasta in salted water until al dente. Drain and set aside.
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Sauté onions and mushrooms in olive oil or butter until soft. Add garlic and cook 1 minute.
- Add beef broth and bring to a simmer. Stir in Velveeta cheese until melted. Mix in sour cream.
- Combine pasta and beef with sauce, season with salt and pepper, garnish with parsley, and serve warm.