Creamy Velveeta Beef Stroganoff: A Comforting, Cheesy Twist on a Classic Dish

In a large pot, bring salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
Sear the Beef:

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and season with salt, pepper, smoked paprika, and onion powder.
Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the skillet and set it aside.
Cook the Onions and Garlic:

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Make the Sauce:

Pour in the beef broth, stirring to loosen any browned bits from the bottom of the skillet.
Add the heavy cream and bring the mixture to a simmer. Let it cook for 3-5 minutes to reduce slightly.
Add the Velveeta:

Stir in the cubed Velveeta cheese, Worcestershire sauce, and sour cream. Stir constantly until the cheese has melted and the sauce becomes creamy.
Return the Beef:

Add the seared beef back into the skillet, stirring to coat the beef in the creamy sauce. If you’d like the sauce to be thicker, whisk in the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
Combine with Pasta:

Add the cooked penne pasta to the skillet, tossing to coat the pasta in the creamy beef mixture. Cook for 2-3 minutes until everything is heated through.
Garnish and Serve:

Remove from heat and garnish with fresh parsley. Serve immediately and enjoy!
Serving and Storage Tips