Creamy, comforting, and utterly satisfying — Cheesy Beef Stroganoff Penne in Velveeta Sauce is the kind of weeknight miracle that feels like a warm hug on a plate. Tender penne noodles tossed in a smooth, cheesy Velveeta sauce with browned ground beef, sautéed mushrooms, and a hint of Worcestershire and paprika come together in under 30 minutes. Fun fact: many families first discover stroganoff as a cozy dinner at home rather than a fancy restaurant — and that’s the whole point.
This recipe stands out because it’s simple, fast, and loved by picky eaters and hungry adults alike. If you like one-pot pasta dinners like our Cheesy Ground Beef Stroganoff Pasta Casserole, you’ll find this version even quicker to make on a busy night. It’s perfect for busy parents, students, or anyone craving comfort food without fuss. Grab your skillet — dinner’s about to get delicious.
What is Cheesy Beef Stroganoff Penne in Velveeta Sauce?
What’s in a name? A lot, apparently. Cheesy Beef Stroganoff Penne in Velveeta Sauce mashes up classic stroganoff flavors with the creamy, melty convenience of Velveeta and swaps egg noodles for penne. Sounds playful, right? Who decided to add Velveeta to stroganoff and call it gourmet? Maybe someone who believed “the way to a man’s heart is through his stomach.” Or maybe just someone who loved cheese. Either way, it’s comfort food with a wink. Give it a try and see why this cheeky twist has become a weeknight favorite.
Why You’ll Love This:
- Creamy, crowd-pleasing comfort: The Velveeta-based sauce is silky and smooth, coating every piece of penne so each bite is rich and satisfying. The browned beef and mushrooms add a meaty, savory backbone that balances the cheese.
- Budget-friendly and satisfying: Ground beef and a block of Velveeta stretch a long way, making this dish a wallet-friendly dinner that still feels indulgent. Making it at home saves money compared to takeout but delivers bigger portions.
- Flavor boosters and toppings: A splash of Worcestershire, a dusting of paprika, and a spoonful of sour cream add depth. Finish with fresh parsley for brightness and texture contrast.
If you loved our other comfort pasta dishes like the Cheesy Ground Beef Stroganoff Pasta Casserole, this is a quicker sibling you’ll want on rotation. Don’t wait — make it tonight and see how fast it disappears.
How to Make:
Quick Overview
This recipe is delightfully straightforward: brown the beef, sauté aromatics and mushrooms, melt Velveeta into a simmering milk-and-broth base, stir in sour cream for silkiness, and combine with cooked penne. Expect creamy texture, rich savory flavor, and a delightful balance of tang and comfort. Prep and cook time combined is about 25 to 30 minutes.
Ingredients
- 12 oz penne pasta (cook until al dente)
- 1 lb ground beef (80/20 or lean, as preferred)
- 1 tablespoon olive oil (for sautéing)
- 1 onion, finely chopped (small to medium)
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (white or cremini)
- 1 cup beef broth (low-sodium if preferred)
- 1 cup milk (whole or 2% for creaminess)
- 8 oz Velveeta cheese, cubed (for easy melting)
- 2 tablespoons sour cream (room temperature)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/8 teaspoon pepper (freshly ground preferred)
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute, stirring so it doesn’t brown.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks (about 6–8 minutes).
- Drain off any excess fat from the skillet to keep the sauce from becoming greasy.
- Add the sliced mushrooms to the skillet and cook for 3 to 4 minutes until soft and lightly browned.
- Pour in the beef broth and milk, stirring to combine, then add the Worcestershire sauce and paprika. Bring to a gentle simmer over medium-low heat.
- Add the cubed Velveeta and stir continuously until melted and the sauce is smooth and creamy.
- Lower the heat and stir in the sour cream; season with salt and pepper to taste. Heat gently — do not boil once the sour cream is added.
- Add the cooked penne to the skillet and toss until every piece is coated in the stroganoff sauce.
- Serve warm, topped with chopped fresh parsley for color and freshness.
What to Serve With
- Simple green salad: crisp romaine or mixed greens with a light vinaigrette to cut through the richness.
- Garlic bread or crusty baguette: perfect for sopping up extra sauce.
- Roasted vegetables: broccoli, green beans, or Brussels sprouts for added texture and nutrients.
- Pickled side: quick pickled cucumbers or beets add a tangy contrast.
- Drink pairings: a cold lager, a glass of red wine (Merlot or Pinot Noir), or an iced tea for family-friendly sipping.
Top Tips for Perfecting
- Cheese melting: Cube the Velveeta so it melts quickly and smoothly into the sauce.
- Milk choice: Use whole milk for the creamiest texture; low-fat works in a pinch but won’t be quite as rich.
- Browning beef: Don’t overcrowd the pan when browning; give the beef space to develop a good sear for better flavor.
- Mushroom swap: Cremini or baby bella mushrooms add a deeper flavor than white button mushrooms.
- Sour cream: Add at low heat to prevent curdling — if you prefer, use full-fat sour cream.
- Seasoning: Taste before serving and adjust salt and Worcestershire as needed.
- Avoiding a watery sauce: Drain excess grease and simmer until slightly thickened before adding cheese.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. Cool to room temperature before sealing.
Freezing: This dish is best refrigerated rather than frozen because dairy sauces can separate when frozen. If you must freeze, place in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk to revive creaminess, stirring frequently. Microwave in 30-second bursts, stirring between intervals, and add a little milk if it’s thick.
FAQs
Can I use a different cheese instead of Velveeta?
Yes. Velveeta melts smoothly, but you can substitute processed American cheese or a mix of cheddar and cream cheese for a similar creamy texture. Be aware the flavor and meltability will vary.
Is this recipe freezer-friendly?
It’s better refrigerated than frozen because the dairy can separate when frozen and reheated. If freezing, use for up to 2 months and thaw slowly.
Can I make this vegetarian?
Absolutely. Replace the ground beef with cooked lentils or a plant-based ground meat substitute and use vegetable broth instead of beef broth.
Can I use a different pasta shape?
Yes. Penne works well because the sauce clings to the tubes, but rigatoni, rotini, or farfalle are great alternatives.
How can I make this healthier?
Use lean ground beef or ground turkey, swap whole milk for a lower-fat option, reduce the Velveeta slightly and add a touch of grated sharp cheddar for flavor, and load up on mushrooms and extra veggies.
Conclusion
This Cheesy Beef Stroganoff Penne in Velveeta Sauce is quick, comforting, and a guaranteed family pleaser — perfect for busy weeknights when you want big flavor without a lot of fuss. It’s easy to customize, economical to make, and just as satisfying as many takeout options. If you want another cheesy variation to compare notes with, check out this recipe for Cheesy Beef Stroganoff Pasta by Cooking for Keeps: Cheesy Beef Stroganoff Pasta – Cooking for Keeps. Give this penne a try, and don’t forget to share it with friends or family — good food is meant to be enjoyed together.
Cheesy Beef Stroganoff Penne in Velveeta Sauce
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
Ingredients
Pasta
- 12 oz Penne Pasta Cook until al dente
Meat
- 1 lb Ground Beef 80/20 or lean, as preferred
Vegetables
- 1 tablespoon Olive Oil For sautéing
- 1 small to medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Sliced Mushrooms White or cremini
Liquids
- 1 cup Beef Broth Low-sodium if preferred
- 1 cup Milk Whole or 2% for creaminess
Cheese
- 8 oz Velveeta Cheese, cubed For easy melting
Condiments
- 2 tablespoons Sour Cream Room temperature
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Paprika
- 1 teaspoon Salt Adjust to taste
- 1/8 teaspoon Pepper Freshly ground preferred
Garnish
- Fresh Parsley, chopped For garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute, stirring so it doesn’t brown.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks (about 6–8 minutes).
- Drain off any excess fat from the skillet to keep the sauce from becoming greasy.
- Add the sliced mushrooms to the skillet and cook for 3 to 4 minutes until soft and lightly browned.
- Pour in the beef broth and milk, stirring to combine, then add the Worcestershire sauce and paprika. Bring to a gentle simmer over medium-low heat.
- Add the cubed Velveeta and stir continuously until melted and the sauce is smooth and creamy.
- Lower the heat and stir in the sour cream; season with salt and pepper to taste. Heat gently — do not boil once the sour cream is added.
- Add the cooked penne to the skillet and toss until every piece is coated in the stroganoff sauce.
- Serve warm, topped with chopped fresh parsley for color and freshness.