If you’re craving something ultra-comforting, deliciously cheesy, and packed with hearty flavor, this Creamy Velveeta Beef Stroganoff and Penne Pasta is exactly what you need. I’ve made this dish countless times when I want something that brings both nostalgia and rich, savory satisfaction to the table. The creamy sauce hugs every piece of penne pasta and beef, and the slight tang from the mushrooms brings it all together perfectly. It’s a one-pan wonder that fills your kitchen with an irresistible aroma and your belly with warmth.

I grew up loving traditional beef stroganoff, but one day, I gave it a twist with Velveeta and penne—and I haven’t looked back since. It melts into a luscious sauce that coats everything with that unmistakable creamy goodness. This recipe is a hit on weeknights, potlucks, and cozy family dinners. The best part? It’s quick, simple, and incredibly forgiving—perfect for any home cook.

Why You’ll Love This Creamy Velveeta Beef Stroganoff and Penne Pasta

This dish is a beautiful fusion of classic comfort food and cheesy indulgence. You’ll love how:

It’s ready in under 40 minutes.
It’s made in one skillet—less mess, more flavor.
Velveeta adds a creamy, melt-in-your-mouth texture.
It’s a great recipe for using pantry staples.
It reheats beautifully, making leftovers something to look forward to.

What Kind of Pasta Works Best for Creamy Velveeta Beef Stroganoff?

Penne pasta is my favorite for this recipe because its ridged surface catches all that luscious cheese sauce so well. But if you don’t have penne on hand, don’t worry—other shapes like rotini, rigatoni, or even egg noodles will do the job beautifully. The key is to use a pasta that holds sauce well without getting mushy.

If you’re aiming for a more traditional stroganoff vibe, wide egg noodles bring a nice nostalgia to the dish. For a heartier twist, rigatoni gives it more bite. I’ve even made this with rotini when I wanted extra sauce cling in every curl.

Options for Substitutions

This recipe is flexible and forgiving, which makes it perfect for tweaking based on what you have in the pantry or fridge.

Ground Beef: You can swap it for ground turkey, ground chicken, or even Italian sausage if you want an herby kick.
Velveeta: If you prefer, use a mix of cream cheese and shredded cheddar for a homemade cheese sauce.
Mushrooms: Button or cremini mushrooms work great, but you can leave them out if you’re not a fan. Try zucchini or spinach for a veggie swap.
Broth: Beef broth brings richness, but chicken broth or even vegetable broth works in a pinch.
Sour Cream: Adds that tangy stroganoff flavor. You can replace it with plain Greek yogurt for a lighter option.

Ingredients for Creamy Velveeta Beef Stroganoff and Penne Pasta

Each ingredient in this recipe plays a role in building a dish that’s creamy, savory, and deeply comforting. Here’s what you’ll need—and why it matters.

Penne Pasta
This pasta holds up well to the thick, creamy sauce and keeps its texture without becoming too soft.

Ground Beef
Provides the savory, meaty base of the dish. I use 80/20 for a good balance of flavor and moisture.

Velveeta Cheese
Melts beautifully into a smooth, creamy sauce that clings to every bite.

Fresh Mushrooms
Add earthy depth and balance out the richness of the cheese. Sliced baby bella or white mushrooms work best.

Onion
Finely chopped onion adds a sweet and savory aromatic layer to the beef mixture.

Garlic
A couple of cloves, minced, give this dish a deeper flavor foundation.

Beef Broth
Used to create the stroganoff-style sauce and to help cook the pasta right in the pan.

Sour Cream
Adds a creamy tang that gives stroganoff its signature flavor profile.

Salt & Black Pepper
Basic but essential for seasoning the beef and enhancing the overall flavor.

Paprika (optional)
Adds a hint of smokiness and warmth to the sauce—worth adding if you have it.

Fresh Parsley (optional garnish)
Gives a bright, fresh finish that cuts through the richness and looks great too.

Step 1: Cook the Pasta

Boil the penne in salted water until just al dente. Drain and set aside. You’ll want it slightly firm since it will continue to cook in the sauce later.

Step 2: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Drain excess fat if needed, but keep a little for flavor.

Step 3: Sauté the Aromatics

Add chopped onion and garlic to the beef and sauté for about 2–3 minutes, until fragrant and slightly golden. Then stir in the sliced mushrooms and cook until they release their moisture and start to brown.

Step 4: Add the Broth

Pour in the beef broth and stir to deglaze the pan, scraping up any bits from the bottom. Let it simmer for a few minutes to let the flavors meld.

Step 5: Melt in the Velveeta

Add cubed Velveeta to the pan and stir until completely melted and creamy. Keep the heat on low to avoid burning the cheese.

Step 6: Stir in the Sour Cream

Once the cheese is fully melted, stir in the sour cream to give the sauce that classic stroganoff tang. Mix until smooth.

Step 7: Combine Pasta and Sauce

Add the cooked penne back into the skillet and gently fold everything together until the pasta is well coated in the creamy sauce.

Step 8: Simmer and Finish

Let everything simmer together for 2–3 minutes so the flavors come together. Taste and adjust seasoning with salt, pepper, or paprika if using. Garnish with parsley if desired.

How Long to Cook Creamy Velveeta Beef Stroganoff and Penne Pasta

From start to finish, this dish takes around 35–40 minutes:

Boiling pasta: 8–10 minutes
Browning meat and cooking veggies: 10 minutes
Melting cheese and building sauce: 7–8 minutes
Combining and simmering: 5–7 minutes

That makes it perfect for a weeknight dinner that feels indulgent but doesn’t take hours to make.

Tips for Perfect Creamy Velveeta Beef Stroganoff and Penne Pasta

Don’t overcook the pasta: Since the pasta finishes cooking in the sauce, keep it just al dente when you drain it.
Use freshly grated garlic and onion: These give more depth of flavor compared to powders, and they blend better with the beef.
Cube the Velveeta small: This helps it melt quickly and evenly into the sauce without clumps.
Simmer, don’t boil, after adding sour cream: High heat can cause sour cream to separate. Keep things smooth by maintaining a gentle heat.
Deglaze the pan: After browning the beef, scrape up those browned bits when you add broth—they’re flavor gold.
Don’t skip the mushrooms unless necessary: They bring balance and an earthy tone that keeps the sauce from feeling too rich.

Watch Out for These Mistakes While Cooking

Even a comforting one-pan dish like this can go sideways if a few key things are overlooked. Here are some mistakes to avoid:

Overcooking the pasta: It’ll turn to mush when mixed with the sauce. Always go for al dente.
Adding sour cream over high heat: This can cause curdling. Keep the heat low when you stir it in.
Not draining the beef properly: Too much grease can make the sauce overly oily and heavy.
Skipping the broth deglaze: You’ll miss out on those delicious brown bits stuck to the pan—they add loads of flavor.
Using too much Velveeta: It’s tempting, but more isn’t always better. Too much can overpower the dish. Stick to the right amount for balance.
Forgetting to taste as you go: Especially before serving—adjust salt, pepper, or add a dash of paprika or garlic powder if needed.

What to Serve With Creamy Velveeta Beef Stroganoff and Penne Pasta?

This rich and cheesy pasta pairs beautifully with sides that bring freshness or texture. Here are some ideas:

Simple Green Salad

A crisp salad with vinaigrette cuts through the richness and refreshes the palate.

Roasted or Steamed Broccoli

Mild and crunchy, broccoli is a great veggie contrast to creamy pasta.

Garlic Bread or Breadsticks

Perfect for mopping up the extra sauce left on your plate.

Sautéed Spinach or Kale

Cooked greens with a little garlic and lemon add a nutritious and bright element.

Roasted Garlic Cauliflower

The nutty flavor of roasted cauliflower plays well with the cheese sauce.

Cherry Tomato Cucumber Salad

Fresh and juicy, it adds a nice pop of acidity and texture.

A Glass of Dry Red Wine

Optional, of course—but a dry red balances the richness beautifully if you’re serving adults.

Lemonade or Sparkling Water

A refreshing drink to keep things light if you’re going non-alcoholic.

Storage Instructions

Creamy Velveeta Beef Stroganoff and Penne Pasta stores like a dream—making it a great make-ahead or leftover-friendly dish.

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or milk if the sauce thickens too much.
Freezer: While the pasta may soften slightly after freezing, this dish still freezes fairly well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Low and slow is best. Stir frequently to keep the sauce creamy and avoid separating.

Estimated Nutrition

Here’s a rough estimate per serving (based on 6 servings total):

Calories: 620
Protein: 28g
Carbohydrates: 42g
Fat: 37g
Saturated Fat: 17g
Fiber: 2g
Sugar: 5g
Sodium: 970mg
Cholesterol: 95mg

Note: Values may vary depending on the specific brands of ingredients used.

Frequently Asked Questions

Can I make this without mushrooms?

Absolutely. If you’re not a fan of mushrooms, just leave them out or substitute with zucchini, spinach, or even bell peppers.

Can I use a different type of pasta?

Yes! Rotini, rigatoni, or egg noodles all work well. Just make sure to cook them al dente since they’ll simmer in the sauce briefly.

What if I don’t have Velveeta?

You can substitute with a combination of cream cheese and shredded cheddar. About 4 oz of cream cheese and 1 cup of cheddar will give you a similar creamy effect.

Can I make this ahead of time?

Yes. Make the full dish, cool it, and refrigerate. It reheats well with a splash of broth or milk to loosen the sauce.

Is this kid-friendly?

Definitely! The creamy cheese sauce and tender beef are usually a hit with kids. You can even sneak in finely chopped veggies if needed.

How do I keep the sauce from getting too thick?

If the sauce thickens too much while simmering, add a little more broth or milk to loosen it to your desired consistency.

Can I use leftover cooked beef instead of ground beef?

Sure! Chopped roast beef or steak can be added after the onions and mushrooms are cooked. Just let it heat through in the sauce.

Does this dish work in a slow cooker?

It can, but with adjustments. Brown the meat first, then add it to the slow cooker with cooked pasta, mushrooms, broth, and Velveeta. Stir in sour cream just before serving.

Conclusion

Creamy Velveeta Beef Stroganoff and Penne Pasta is the ultimate comfort dish that combines the savory satisfaction of beef, the richness of cheese, and the cozy familiarity of pasta. It’s simple enough for weeknights, but indulgent enough to feel like a treat. Whether you’re feeding a hungry family or craving cheesy goodness after a long day, this one-skillet meal checks every box. Rich, creamy, and endlessly comforting—it’s one of those recipes you’ll keep coming back to.