Description
This Penne with Creamy Velveeta Four-Cheese and Cajun Beef Bites recipe combines tender, spicy beef cubes with a rich and velvety cheese sauce. The dish features a blend of Velveeta, cheddar, mozzarella, and Monterey Jack cheeses, creating a luscious coating for perfectly cooked penne pasta. Finished with a touch of Cajun seasoning and aromatic herbs, this comforting meal is ready in just 30 minutes and perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Cajun Beef Bites
- 1 lb beef sirloin or ribeye, cut into cubes
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Pasta and Cheese Sauce
- 8 oz penne pasta
- ½ cup heavy cream
- 1 cup Velveeta cheese, cubed
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- 1 tablespoon butter
For Garnish
- Chopped parsley or chives (optional)
Instructions
- Prepare the Cajun Beef Bites: Pat the beef cubes dry and coat them evenly with the Cajun seasoning to ensure maximum flavor.
- Sear the Beef: Heat olive oil and 1 tablespoon of butter in a hot skillet over medium-high heat. Sear the beef cubes in batches without crowding the pan. Cook each side for about 2–3 minutes until browned and cooked through. Remove from skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for the sauce.
- Make the Cheese Sauce: In the same skillet used for the beef, melt 1 tablespoon butter over medium heat. Pour in the heavy cream and allow it to bubble lightly. Gradually add Velveeta cheese cubes, stirring until mostly melted. Then add shredded cheddar, mozzarella, and Monterey Jack cheeses. Stir continuously until the sauce is smooth and creamy. Mix in garlic powder, onion powder, and salt to taste. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the cheese sauce. Gently stir to coat the pasta evenly. Let the mixture simmer for 1–2 minutes to allow flavors to meld together.
- Serve: Plate the creamy cheese-coated penne and top with the warm Cajun beef bites. Garnish with chopped parsley or chives if desired. Serve immediately for the best taste experience.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Use freshly grated cheeses for a smoother melting texture.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- Make sure not to overcook the pasta to maintain a perfect al dente texture.
- Leftovers can be refrigerated for up to 2 days; reheat gently on stovetop with a splash of cream or milk.
