Silky Velveeta Alfredo hugs al dente penne and spicy Cajun-seasoned ground beef for a cozy, weeknight-friendly dinner with a gentle kick. Simple steps, big flavor, and leftovers that reheat like a dream.
Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente according to package directions.
Reserve 1/2 cup of pasta water, then drain the pasta. Toss with a little olive oil if needed to prevent sticking and set aside.
Heat a large skillet over medium-high heat. Add ground beef and break it into crumbles.
Season the beef with Cajun seasoning, smoked paprika, onion powder, garlic powder, black pepper, and optional red pepper flakes. Cook 7–8 minutes until browned and cooked through. Set aside.
In a medium saucepan over medium heat, melt butter. Add minced garlic and cook 30–60 seconds until fragrant (do not brown).
Stir in whole milk and heavy cream. Bring just to a gentle simmer (do not boil).
Gradually whisk in Velveeta cubes until melted and smooth, then stir in grated Parmesan. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Taste the sauce and season with salt and pepper as needed.
Add the cooked pasta and Cajun beef to the skillet. Pour the cheese sauce over the top and toss until every piece is coated.
Let the pasta rest 2–3 minutes off heat so the sauce thickens and clings. Garnish with parsley, extra red pepper flakes, and shaved cheese. Serve hot.