Ingredients:
- 12 oz penne pasta
- 1 1/4 lbs ground beef (80/20)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 2 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 3/4 tsp salt
- 3/4 cup beef broth
- 1 cup heavy cream
- 5 oz Velveeta cheese, cubed
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp hot sauce
- 2 tbsp reserved pasta water
- Fresh parsley or green onions, chopped for garnish
Directions:
- Begin by boiling a large pot of salted water. Add the penne pasta and cook until it’s al dente. Make sure to reserve a bit of the pasta water before draining and setting aside the penne.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, pressing it down to ensure it sears properly. Allow it to cook undisturbed for a few minutes to form a rich golden crust. Once browned with crispy edges, break it apart and continue cooking.
- Incorporate the Cajun seasoning, smoked paprika, red pepper flakes, black pepper, and salt into the beef. Let the spices toast in the fat from the beef for about 30 seconds.
- Add the butter and minced garlic to the skillet, cooking until the garlic is fragrant and lightly golden.
- Pour in the beef broth, making sure to scrape any flavorful bits off the bottom of the pan. Allow this mixture to simmer for a minute.
- Stir in the heavy cream and let the sauce thicken a little.
- Gradually add in the Velveeta, cheddar, and Parmesan cheeses, stirring constantly until the sauce is thick, deep orange, and glossy.
- For an added kick, mix in the hot sauce.
- Toss the cooked penne into the sauce along with a splash of the reserved pasta water. Stir until every piece is thoroughly coated in the spicy Cajun cheese sauce.
- Serve the dish hot, garnished with freshly chopped herbs like parsley or green onions for an extra touch. Enjoy!