Creamy Velveeta Beef Stroganoff and Penne Pasta: How to Make
Table of Contents
Did you know that studies show the average American family spends only about 37 minutes preparing, serving, and cleaning up a typical weeknight dinner? When time is that precious, every minute counts. But what if you could beat the clock and put a meal on the table that tastes like it simmered with love for hours? What if that meal was unapologetically rich, deeply savory, and guaranteed to have the whole family asking for seconds? This Creamy Velveeta Beef Stroganoff and Penne Pasta is your delicious answer.
This isn’t just another ground beef pasta recipe; it’s a weeknight game-changer. We’re talking about savory, perfectly browned ground beef and earthy mushrooms swimming in a luscious, velvety cheese sauce that clings to every nook and cranny of perfectly cooked penne pasta. It’s the heartwarming comfort of classic stroganoff combined with the foolproof creaminess that only Velveeta can deliver, all ready in about 30 minutes. Get ready to discover your new go-to indulgence.
Why You’ll Fall in Love With This Recipe
This recipe has been tested and perfected to become a staple in any home cook’s repertoire. It consistently earns rave reviews for a reason—or, more accurately, for many reasons.
- Outrageously Rich and Creamy: This dish is the definition of indulgent comfort food. It boasts a deeply savory, beefy, and cheesy flavor profile with a luxuriously smooth sauce that is simply irresistible.
- Ready in 30 Minutes: This is a true one-skillet superhero for those hectic weeknights. From start to finish, you can have this hearty, satisfying meal on the table in about half an hour, making it a dream for busy families.
- Beginner-Friendly & Foolproof: Worried about your cream sauce breaking or turning grainy? Don’t be. Thanks to the magic of Velveeta’s unique melting properties, the sauce is guaranteed to be smooth, stable, and velvety every single time.
- Pantry Staples Power: This recipe relies on simple, budget-friendly, and easy-to-find ingredients that you might already have in your pantry and fridge, making it an easy choice any night of the week.
- A Family Favorite, Guaranteed: This dish is a certified hit with everyone, from discerning adults to the pickiest of eaters. It’s often compared to an elevated, homemade version of Hamburger Helper that will have everyone cleaning their plates.
- Endlessly Adaptable: While the recipe is perfect as is, it’s also a fantastic canvas for your creativity. We’ll give you tips on how to swap proteins, sneak in extra veggies, or adjust the spice level to make it perfectly your own.
Ingredients You’ll Need
For this recipe, we’re using a lineup of simple yet powerful ingredients to build layers of flavor. Each component plays a crucial role in creating the final, harmonious dish. Here’s what you’ll need and why, along with some expert substitution tips.
- Ground Beef (1 lb): This is the savory, hearty foundation of our stroganoff. A lean ground beef (like 90/10) works best as it provides rich flavor with less grease to drain.
- Substitution: Feel free to swap this with 1 lb of ground turkey or ground chicken for a lighter version. For a more traditional texture, you can also use thinly sliced beef strips, like sirloin.
- Yellow Onion (1 medium, chopped): This builds the essential aromatic flavor base, adding a subtle sweetness as it cooks.
- Substitution: A sweet Vidalia onion or two shallots would be equally delicious. In a pinch, you can substitute with 1 tablespoon of onion powder added with the other seasonings.
- Garlic (2-3 cloves, minced): Garlic adds that irreplaceable pungent depth and aroma that rounds out the sauce.
- Substitution: If you’re out of fresh garlic, 1 teaspoon of garlic powder will work. And yes, “busy people garlic” from a jar is a perfectly acceptable shortcut.
- Mushrooms (8 oz, sliced): These provide the classic earthy, umami flavor that is characteristic of beef stroganoff.
- Substitution: Cremini (or “baby bella”) mushrooms offer a deeper flavor, but classic white button mushrooms are also great. If you only have canned mushrooms, drain them well before using.
- All-Purpose Flour (2 tablespoons): This is our primary thickener. By creating a quick roux with the beef drippings, it ensures the sauce is rich and glossy, not watery.
- Beef Broth (1.5 cups): This forms the liquid base of the sauce, infusing the entire dish with a deep, savory, beefy flavor.
- Substitution: Using a low-sodium beef broth allows you to control the salt level more precisely. Beef bone broth is another excellent choice for added richness.
- Velveeta Cheese (8 oz, cubed): This is the undisputed star and our secret weapon for a foolproof, ultra-creamy sauce. Its signature meltability creates a velvety texture that other cheeses can’t replicate.
- Sour Cream (½ cup, at room temperature): This adds the classic tangy flavor profile of stroganoff and contributes an extra layer of creaminess. Full-fat sour cream is highly recommended for the best texture and to prevent curdling.
- Worcestershire Sauce (1 tablespoon): This complex condiment is a flavor powerhouse, boosting the umami of the beef and adding a subtle, savory tang.
- Penne Pasta (12 oz): The hollow tubes and ridged exterior of penne make it the perfect vessel for trapping the creamy, cheesy sauce.
- Substitution: Any short, sturdy pasta shape like rotini, medium shells, or ziti will work well. For a more traditional approach, see the FAQ on using egg noodles.
- Olive Oil (1 tablespoon): For sautéing the aromatics.
- Salt and Black Pepper: To taste.
- Fresh Parsley (2 tablespoons, chopped): A garnish of fresh herbs adds a pop of color and a fresh flavor that cuts through the richness of the dish.
Step-by-Step Instructions
Follow these simple, detailed steps to create a perfect skillet of creamy beef stroganoff. We’ve included our best tips to guarantee success every time.
Step 1: Cook Your Pasta to Perfection
First things first, let’s get that pasta going. Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to the package directions until it’s al dente—this means it should still have a slight, firm bite. Cooking it a minute or two less than the package suggests is often perfect, as it will continue to cook slightly when mixed with the hot sauce.
CRITICAL TIP: Before you drain the pasta, use a mug or measuring cup to scoop out and reserve about 1 cup of the starchy pasta water. This cloudy water is liquid gold! It’s full of starches that will help you adjust the sauce consistency later without thinning it out too much.12 Once reserved, drain the pasta and set it aside.
Step 2: Brown the Beef and Build Your Flavor Base
While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef and cook, using a wooden spoon to break it into small crumbles, until it is browned all over, about 5-7 minutes.
EXPERT TIP: For the best flavor, don’t overcrowd the pan and resist the urge to stir constantly at first. Letting the beef sit for a minute or two allows it to develop a deep brown crust through the Maillard reaction—that’s where the real flavor is born. Once the beef is browned, drain off any excess grease from the skillet.
Return the skillet to the heat and add the chopped onion and sliced mushrooms. Sauté, stirring occasionally, for about 5-6 minutes, until the onions are soft and translucent and the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for one more minute until fragrant.
Step 3: Create the Velvety, Rich Stroganoff Sauce
Now for the magic. Sprinkle the all-purpose flour directly over the beef and vegetable mixture in the skillet. Stir continuously for about 60 seconds. This step is crucial: it toasts the flour, cooking out any raw, pasty taste, and creates a makeshift roux that will beautifully thicken our sauce.
Slowly pour in the beef broth and Worcestershire sauce, whisking or stirring constantly to prevent lumps. As you stir, gently scrape up any browned bits (the fond) from the bottom of the pan—this is a technique called deglazing, and it adds an incredible depth of flavor to your sauce. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly.
Step 4: Bring It All Together in Cheesy Harmony
Turn the heat down to low. This is important for the next steps. Add the cubed Velveeta cheese to the skillet. Stir gently and patiently until the Velveeta is completely melted and the sauce has transformed into a luscious, velvety dream. Don’t rush this step; low and slow is the key.
THE MOST IMPORTANT STEP: Once the cheese is melted, remove the skillet from the heat entirely. Now, stir in your room-temperature sour cream. Adding cold sour cream to a hot sauce can cause it to “break” or curdle. By taking the pan off the heat and using room-temperature sour cream, you guarantee a perfectly smooth, creamy, and stable finish.
Finally, add the drained penne pasta to the skillet. Toss everything together gently until every single piece of pasta is coated in that glorious sauce. If the sauce seems a bit too thick, stir in a splash of your reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste, then garnish generously with fresh parsley before serving.
Serving Suggestions
This Creamy Velveeta Beef Stroganoff and Penne Pasta is a hearty, complete meal all on its own, but pairing it with the right side dish can elevate it from a weeknight dinner to a truly memorable feast. The key is to choose sides that balance the dish’s rich and creamy nature.
- A Crisp Green Salad: The best companion to a rich, creamy dish is something fresh and acidic. A simple garden salad with crisp lettuce, cucumbers, and tomatoes tossed in a tangy vinaigrette will cut through the richness beautifully and cleanse the palate between bites.
- Steamed or Roasted Vegetables: A side of simple steamed green beans, roasted broccoli, or glazed carrots adds a welcome touch of freshness, color, and nutrition to the plate.
- Crusty Bread: Don’t let a single drop of that incredible sauce go to waste! Serve with warm, crusty garlic bread, sourdough slices, or homemade dinner rolls for sopping up every last bit of creamy goodness from the bowl.
Storing and Reheating Instructions
One of the best parts about this recipe is that the leftovers are just as delicious the next day. Here’s how to store and reheat it properly to maintain its flavor and texture.
- Storing in the Refrigerator: Allow any leftovers to cool slightly before transferring them to an airtight container. Stored properly, the stroganoff will keep in the refrigerator for up to 4 days.
- Reheating: For the best results, reheat leftovers gently in a saucepan on the stovetop over low heat. You will likely need to add a splash of milk or beef broth to loosen the sauce and restore its original creamy consistency as it heats. You can also reheat it in the microwave in 30-second intervals, stirring in between, but the stovetop method is superior for preventing the sauce from becoming oily.
- Freezing: It is generally not recommended to freeze this dish. Dairy-based sauces made with sour cream have a tendency to separate and become grainy upon thawing, and the texture of the cooked pasta can become mushy. If you absolutely must freeze it, your best bet is to prepare the meat sauce up to the point before adding the sour cream and pasta. Freeze the meat sauce, then thaw and reheat it, adding freshly cooked pasta and the sour cream just before serving.
Conclusion: Your New Go-To Weeknight Indulgence
There you have it—a meal that delivers on every promise of comfort, flavor, and convenience. This recipe proves that you don’t need to spend hours in the kitchen to create something truly special and satisfying. With its rich ground beef, savory mushrooms, and an impossibly smooth and cheesy sauce, this Creamy Velveeta Beef Stroganoff and Penne Pasta is destined to become a staple in your dinner rotation.
We are so excited for you to try this recipe and share it with your loved ones. If you make it, please come back and let us know what you think! Leave a comment and a star rating below to share your feedback. We love hearing from our community!
Creamy Velveeta Beef Stroganoff and Penne Pasta
Ingredients
Method
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- Brown Beef & Veggies: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling, until browned (about 5-7 minutes). Drain excess grease. Add the chopped onion and sliced mushrooms to the skillet and sauté for 5-6 minutes until softened and browned. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Make the Sauce: Sprinkle the flour over the beef mixture and stir for 1 minute to cook out the raw taste. Slowly pour in the beef broth and Worcestershire sauce, stirring constantly and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-5 minutes to thicken.
- Get Cheesy: Reduce heat to low. Add the cubed Velveeta and stir gently until completely melted and the sauce is smooth.
- Combine & Finish: Remove the skillet from the heat. Stir in the room-temperature sour cream until fully incorporated. Add the drained penne pasta to the skillet and toss to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste.
- Serve: Garnish generously with fresh parsley and serve immediately.
Notes
- Pasta Water is Key: Don’t forget to reserve some pasta water! It’s the best way to adjust the sauce consistency without making it watery.
- Room Temp Sour Cream: For the smoothest sauce, ensure your sour cream is at room temperature and you add it off the heat to prevent it from curdling.
- Freezing: This dish is best enjoyed fresh. Freezing is not recommended as the sour cream sauce can separate and the pasta can become mushy upon thawing.
- Serving: Pairs wonderfully with a crisp green salad or crusty garlic bread to sop up the extra sauce.
Frequently Asked Questions (FAQs)
Here are answers to some of the most common questions about making this delicious dish.
Can I use egg noodles instead of penne?
Absolutely! Beef stroganoff is traditionally served with egg noodles, and they are a fantastic choice. Simply cook 12 oz of wide or medium egg noodles according to the package directions. Because they are cooked separately, you can just stir them in at the end in place of the penne. Keep in mind that egg noodles are a bit more delicate and may not hold up quite as well for leftovers.
My sauce seems too thin. How can I thicken it?
Don’t worry, this is an easy fix! First, ensure you let the sauce simmer for a few minutes after adding the broth; this allows it to naturally reduce and thicken. The sauce will also continue to thicken as it cools slightly. If it’s still thinner than you’d like, you can create a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the simmering sauce and cook for another minute until it has thickened to your liking.
Can I make this with ground chicken or turkey?
Yes, this recipe is very forgiving. You can easily substitute the ground beef with 1 lb of ground chicken or ground turkey. Simply brown the poultry just as you would the beef and proceed with the recipe as written.
How do I prevent my sauce from being grainy or curdling?
This is the most common pitfall with creamy sauces, but our recipe has two built-in safeguards. First, use full-fat sour cream, as low-fat or fat-free versions contain stabilizers that make them more likely to split under heat. Second, and most importantly, make sure your sour cream is at room temperature and add it after you have removed the skillet from the heat. High heat is the enemy of a smooth sour cream sauce, and this off-heat method is your guarantee for success.
Can I add other vegetables to this dish?
Definitely! This is a great recipe for sneaking in extra nutrition. Finely chopped fresh spinach or kale can be stirred in at the very end until just wilted. You could also sauté about a cup of diced bell peppers or frozen peas along with the onions and mushrooms for extra color and flavor.
What if I don’t have Velveeta?
Velveeta is truly the key to the unique, ultra-smooth, and reliably stable texture of this sauce. Its melting properties are due to special emulsifying salts that prevent the cheese from becoming greasy or breaking. While you could experiment with American cheese slices from the deli counter, we highly recommend sticking with Velveeta to achieve that signature velvety finish that makes this recipe foolproof.
Is this recipe a true one-pot meal?
We like to call it a “one-skillet” meal. While the entire sauce and meat mixture comes together beautifully in a single skillet for easy cleanup, we strongly recommend cooking the pasta in a separate pot. This ensures the pasta is cooked perfectly al dente and prevents it from releasing too much starch into the sauce, which can make it gummy. The slightly extra step is well worth it for the superior texture.
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