Description
This Indulgent Creamy Velveeta Penne Pasta is the ultimate comfort food, combining smooth and rich Velveeta cheese with perfectly cooked penne pasta. Enhanced with garlic, onion powder, and paprika, this dish offers a warm, flavorful, and creamy experience perfect for a cozy family dinner or whenever you crave a satisfying and easy-to-make cheesy pasta.
Ingredients
Scale
Pasta
- 12 oz penne pasta (Cook until al dente.)
Cheese Sauce
- 2 cups Velveeta cheese, cubed (Delivers a smooth, creamy sauce.)
- 2 tablespoons butter (Adds richness.)
- 1 cup whole milk (Use whole milk for creaminess.)
- 1 teaspoon garlic powder (Elevates the flavor.)
- 1 teaspoon onion powder (Infuses additional depth.)
- 1 teaspoon paprika (Adds warmth and color.)
- Salt and pepper to taste
Garnish
- 1 tablespoon chopped parsley (Optional for freshness.)
Instructions
- Cook Pasta: Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook until just al dente, about 8-10 minutes. Drain the pasta and set it aside to prepare for mixing with the sauce.
- Prepare Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the whole milk and warm it gently, making sure the milk does not boil, for about 2-3 minutes.
- Melt Velveeta Cheese: Add the cubed Velveeta cheese to the warm milk and butter mixture. Stir continuously until the cheese melts completely and the mixture becomes smooth and creamy, approximately 4-5 minutes.
- Season Sauce: Incorporate garlic powder, onion powder, paprika, and season with salt and pepper to taste. Stir well to blend all the flavors evenly into the sauce.
- Combine Pasta and Sauce: Toss the cooked penne pasta into the cheese sauce, mixing thoroughly to ensure every piece is coated with the creamy sauce. Heat the combined pasta and sauce on low for 2-3 minutes so the flavors meld together perfectly.
- Garnish and Serve: Serve the creamy Velveeta penne pasta hot, garnished with freshly chopped parsley for a pop of color and freshness, if desired.
Notes
- Use whole milk for a richer, creamier sauce, though 2% milk can be substituted for a lighter version.
- For a gluten-free option, use gluten-free penne pasta.
- Adjust seasoning with salt and pepper according to taste to balance the creaminess.
- Do not let the milk boil to prevent curdling the cheese sauce.
- Leftovers can be reheated gently on the stovetop with a splash of milk to restore creaminess.