Cheesy Beef Stroganoff Penne in Velveeta Sauce
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.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. Cool to room temperature before sealing.