Ingredients:
1½ lbs ground beef
12 oz twisted pasta (rotini or fusilli)
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
4 cloves garlic, minced
2 tablespoons butter
¾ cup chicken broth
1 cup heavy cream
6 oz Velveeta cheese, cubed
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
1. Bring a big pot of salted water to a boil and cook your twisted pasta until al dente. Drain and set aside, reserving about ½ cup of pasta water for later.
2. Brown the Beef: In a large skillet, heat olive oil over medium-high. Add ground beef and break it up as it cooks. Once mostly browned, season it with Cajun seasoning, garlic powder, paprika, salt, and pepper. Stir in the minced garlic and cook for another minute until fragrant. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Pour in chicken broth and heavy cream, stirring gently. Add in the Velveeta cubes, mozzarella, and Parmesan. Keep stirring until everything melts into a smooth, creamy sauce. It should be rich, cheesy, and full of flavor.
4. Add the cooked pasta and the Cajun beef back into the skillet. Toss everything gently until the pasta is fully coated and the beef is evenly distributed. If the sauce feels too thick, stir in a bit of that reserved pasta water until it’s silky.
5. Spoon onto plates or bowls and top with freshly chopped parsley. For extra cheesiness, sprinkle a little more mozzarella or Parmesan right before serving.
Cooking Time:30 minutes
Servings:4–6
Calories: 850 per serving
