Creamy Velveeta Beef Stroganoff and Penne Pasta Recipe – Easy Comfort Food Dinner
"Indulge in this creamy Velveeta beef stroganoff with penne pasta, a cheesy twist on a classic comfort food. Tender beef, rich Velveeta cheese, and hearty pasta come together for a satisfying, family-friendly dinner. Save this recipe for your next cozy night in!"
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Pot for boiling pasta
- Colander
- Measuring cups & spoons
Ingredients
- 1 lb ground beef (or beef strips)
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 8 oz Velveeta cheese, cubed
- ½ cup sour cream (or Greek yogurt)
- 12 oz penne pasta
- Salt & pepper to taste
- Optional garnish: parsley, paprika
Instructions
- Cook pasta: Boil penne until al dente. Reserve ½ cup pasta water, then drain.
- Brown beef & onions: In a large skillet, cook beef and onions until browned. Drain excess fat.
- Add mushrooms & garlic: Stir in mushrooms and garlic. Cook until softened.
- Make sauce: Pour in beef broth and Worcestershire. Add Velveeta cubes gradually, stirring until melted and smooth.
- Finish sauce: Reduce heat and fold in sour cream. Adjust consistency with reserved pasta water if needed.
- Combine: Add drained pasta to skillet. Toss until coated in sauce.
- Serve: Garnish with parsley or paprika. Enjoy hot with garlic bread or salad.
- Expert tip: Add Velveeta gradually to prevent greasy separation and achieve a silky sauce.
Notes
- Storage: Refrigerate in airtight container for 3–4 days.
- Reheating: Warm gently on stovetop with a splash of broth or milk.
- Avoid freezing: Velveeta sauce changes texture when thawed.
- Variations: Try spicy chili flakes, holiday rosemary and cranberries, kid-friendly extra cheese, or vegetarian mushrooms and zucchini.
- Serving tip: Pair with garlic bread or a crisp green salad for balance.