Ingredients
Scale
- 12 oz penne pasta
- 1 lb ground beef
- 2 cups heavy cream
- 10 oz Velveeta cheese, cubed
- 1 ½ tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup diced tomatoes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- Salt (to taste)
- Reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, then drain and set aside, reserving ½ cup of the pasta water.
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the Cajun seasoning, garlic powder, and onion powder to the beef, stirring well to coat and cooking for 2 more minutes.
- Reduce heat to low and add heavy cream and cubed Velveeta cheese, stirring continuously until the cheese melts completely into a smooth sauce.
- If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Fold in the cooked penne pasta and optional diced tomatoes, stirring until everything is evenly coated.
- Serve hot, garnished with chopped parsley and extra Cajun seasoning, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add milk or reserved pasta water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg