Description
Bold Cajun-spiced beef meets ultra-creamy Velveeta four-cheese sauce over tender penne for a fast, crowd‑pleasing weeknight win. This cozy bowl nails that steakhouse‑meets‑mac‑and‑cheese vibe with just one skillet and a pasta pot. Perfect when you need quick dinner ideas, an easy recipe that feels special, or hearty food ideas for game night. Keywords: quick dinner, easy dinner, creamy pasta, beef pasta, Cajun pasta, weeknight meal, dinner ideas, easy recipe, quick comfort food.
Ingredients
12 oz penne pasta
12 oz beef sirloin, cut into 1-inch cubes
1 tbsp Cajun seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
6 oz Velveeta, cut into small cubes
3/4 cup heavy cream
3/4 cup shredded four-cheese blend (mozzarella, cheddar, provolone, parmesan)
1/2 cup reserved pasta water (as needed)
1/4 cup grated parmesan, for serving (optional)
Instructions
1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook penne until al dente; reserve 1/2 cup pasta water, then drain.
2. Season the beef: Pat beef dry. Toss with Cajun seasoning, salt, and pepper until evenly coated.
3. Sear the beef: Heat olive oil in a large skillet over medium-high. Sear beef in a single layer 2–3 minutes per side until browned and just cooked through. Transfer to a plate.
4. Start the sauce: Reduce heat to medium. Add butter to the same skillet. Sauté garlic 30 seconds until fragrant.
5. Melt the cheese: Lower heat to medium-low. Stir in Velveeta and heavy cream until smooth and melty. Gradually add the four-cheese blend, stirring until silky.
6. Adjust consistency: Stir in splashes of reserved pasta water until the sauce lightly coats a spoon.
7. Combine: Add drained penne and toss to coat. Fold in seared beef and any juices.
8. Finish & serve: Taste and adjust seasoning. Plate and (optionally) shower with parmesan. Serve hot.
Notes
Warmth control: If you like more heat, add a pinch of cayenne or extra Cajun seasoning at the end.
Ultra‑silky sauce: Add pasta water a few tablespoons at a time—starch helps the cheese cling instead of clump.
Make‑ahead tip: Sear beef and grate cheeses earlier in the day; cook pasta and finish the sauce right before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 400 g)
- Calories: 880
- Sugar: 6
- Sodium: 1400
- Fat: 55
- Saturated Fat: 28
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 43
- Cholesterol: 165