Description
Craving a dish that combines comfort, bold flavors, and creamy goodness? Look no further than Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta!
Ingredients
Scale
- 12 oz rotini pasta
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup Velveeta cheese, cubed
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tsp Cajun seasoning
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley or dried Italian herbs
- Red pepper flakes (optional)
Instructions
- Begin your culinary journey by bringing a large pot of salted water to a rolling boil. The salt enhances the flavor of the pasta, so don’t skip this step! Once the water is boiling, add the rotini pasta and follow the package instructions, but cook it for one minute less than recommended. This method ensures your pasta stays al dente, preventing a mushy texture once it’s combined with the sauce. After cooking, drain the pasta in a colander but reserve about 1/4 cup of the pasta water, which will be a helpful addition later if you find your sauce is too thick.
- While the pasta cooks, place a large skillet over medium heat and add the olive oil. Once the oil is hot, toss in the finely chopped onion. Sauté until the onion becomes translucent and soft, taking about 2-3 minutes. This process builds a flavor base, and the sweet aroma of cooked onions will fill your kitchen. After the onion is ready, introduce the ground beef to the skillet. Use a wooden spoon to break the meat apart, allowing it to brown evenly. The goal is to fully cook the beef until no longer pink, which usually takes around 6-8 minutes. Once cooked, drain any excess fat to keep your dish from becoming greasy.
- With the ground beef perfectly browned, it’s time to infuse more flavor. Add in the minced garlic and sauté for an additional minute until fragrant—this will give your dish that wonderful garlicky aroma. Sprinkle in the Cajun seasoning, smoked paprika, salt, and pepper, stirring everything to ensure all the spices coat the beef evenly. Lower the heat slightly during this step to prevent any burning while still keeping the flavors vibrant.
- In a separate small saucepan (or a microwave-safe bowl), combine the cubed Velveeta cheese, heavy cream, and milk. Slowly heat over medium-low, stirring continuously until it’s melted and the mixture is smooth. This rich and creamy cheese sauce will serve as the comforting glue that brings the dish together. Once melted and smooth, take it off the heat and set aside.
- Back to your skillet! Pour the melted cheese sauce directly over the sautéed beef and stir well to incorporate everything smoothly. If the mixture seems too thick, now is the time to add that reserved pasta water a little at a time until you reach your desired consistency. Finally, add the drained rotini to the skillet and toss everything together until each piece of pasta is coated in the creamy sauce and flavorful beef mixture.
- Remove the skillet from the heat and add the finishing touches! Sprinkle the grated Parmesan cheese evenly over the pasta, along with fresh parsley or a blend of dried Italian herbs. For those who enjoy a little heat, feel free to add red pepper flakes on top. Serve this dish warm, ensuring that each bite is packed with creamy and spicy flavors!
Notes
It’s essential to not overcook the pasta; a little bite makes a big difference in the overall texture of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 800 mg
- Protein: 35 g