Description
A bold and creamy weeknight pasta dish featuring seasoned ground beef, Cajun spice, Velveeta, and Parmesan in a rich garlic cream sauce—all tossed with perfectly cooked linguine.
Ingredients
8 oz linguine pasta
1 lb ground beef
8 oz Velveeta cheese, cubed
1/2 cup grated Parmesan cheese
1 cup heavy cream
3 cloves garlic, minced
1 tbsp Cajun seasoning
2 tbsp butter
1/2 tsp crushed red pepper (optional)
1 tbsp fresh parsley or 1 tsp dried herbs
Instructions
1. Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain and set aside.
2. In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease and set aside.
3. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
4. Pour in heavy cream and add Velveeta cubes. Stir constantly until fully melted and smooth.
5. Stir in Parmesan cheese and Cajun seasoning, mixing well to combine.
6. Return the beef to the skillet and add the cooked linguine. Toss to coat evenly with the sauce.
7. Add crushed red pepper if using, and garnish with parsley or herbs. Serve hot.
Notes
Use freshly grated Parmesan for a smoother sauce that melts perfectly.
For extra richness, you can add a splash of pasta water before combining everything.
If making ahead, store sauce separately and mix with pasta when reheating.
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 125mg
Keywords: cajun beef pasta, creamy velveeta linguine, weeknight dinner