Description
This indulgent penne recipe features a creamy Velveeta four-cheese sauce combined with flavorful Cajun-seasoned beef bites. Perfect for a comforting dinner, the dish combines tender pasta with a rich, cheesy sauce and spicy, juicy beef for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz Penne Pasta (Substitute rigatoni or ziti if needed)
Cheese Sauce
- 16 oz Velveeta Cheese (Original)
- 8 oz Four-Cheese Blend (Mozzarella, Parmesan, Cheddar, Provolone)
- 1 cup Heavy Cream (Substitute with half-and-half or a non-dairy cream for a lighter option)
- 2 tbsp Butter (Margarine can be used if desired)
- 1 tsp Garlic Powder (Fresh equivalents can be used if available)
- 1 tsp Onion Powder (Fresh equivalents can be used if available)
Beef and Seasoning
- 1 lb Beef Sirloin (cut into bite-sized cubes)
- 2 tbsp Cajun Seasoning (Adjust to taste for more heat)
- 2 tbsp Olive Oil (Can be replaced with vegetable oil or butter)
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Parsley (optional) (Could substitute with chives or omit entirely)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta and set it aside.
- Prepare the Beef: While the pasta cooks, season the beef sirloin cubes with Cajun seasoning, salt, and pepper in a mixing bowl. Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, sear the seasoned beef for about 4-5 minutes until browned on all sides and cooked through. Remove the beef from the skillet and set aside.
- Make the Cheese Sauce: In the same skillet, reduce the heat to medium and add butter. Allow it to melt completely, then pour in the heavy cream along with garlic powder and onion powder. Stir gently for 2-3 minutes until the mixture is warmed through and starting to simmer.
- Melt the Velveeta: Gradually add Velveeta cheese cubes to the skillet, whisking continuously until fully melted and smooth, about 3-4 minutes. Once melted, stir in the four-cheese blend until evenly combined.
- Combine Pasta and Sauce: Add the drained penne pasta to the cheese sauce in the skillet. Use tongs to gently toss the pasta until each piece is well coated with the creamy cheese sauce. Let it heat through for 1-2 minutes.
- Return the Beef and Garnish: Add the cooked Cajun beef bites back into the skillet and stir to combine with the pasta and sauce. Garnish with chopped parsley if desired and serve immediately for best flavor.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- If Velveeta is unavailable, use a combination of melting cheeses, though the sauce may lack some creaminess.
- Adjust Cajun seasoning amount to your preferred spice level or substitute with mild seasoning if you prefer less heat.
- Substitute beef with chicken or shrimp for a different variation.
- Fresh garlic and onion can be used in place of powders for a fresher flavor.
- Parsley garnish is optional but adds a fresh color and mild herb flavor.
- Use a non-stick skillet for easier stirring and preventing the cheese from sticking while melting.