why make this recipe
Cheesy Velveeta Linguine is a delicious and comforting dish that brings the family together around the dinner table. It combines hearty ground beef, creamy Velveeta cheese, and tender linguine pasta, creating a meal that is rich in flavor and texture. This recipe is perfect for a weeknight dinner or a cozy weekend gathering. The blend of seasonings and cheeses ensures each bite is satisfying, making it a favorite for both kids and adults.
how to make Cheesy Velveeta Linguine
Ingredients :
- 1.5 lbs ground beef (85/15)
- 12 oz linguine pasta
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 cup marinara sauce
- 1 cup heavy cream
- 8 oz Velveeta, cubed
- 1 cup freshly shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 2 tbsp fresh parsley, chopped
Directions :
- Start by cooking the linguine in a big pot of salted boiling water until al dente. Once done, drain and set aside.
- In a large deep pan, melt 2 tablespoons of butter over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart until it’s beautifully browned.
- Season that beef with salt, black pepper, smoked paprika, garlic powder, and Italian seasoning. Push the beef to one side of the pan.
- Add the remaining 2 tablespoons of butter, along with the diced onion and minced garlic. Cook for about 3 minutes until fragrant and soft.
- Pour in the marinara sauce and heavy cream, letting it come to a gentle simmer. Toss in the Velveeta cubes and whisk until they melt into a smooth, dreamy sauce.
- Stir in the shredded mozzarella and Parmesan, blending until the sauce becomes thick, glossy, and utterly velvety.
- Add the cooked linguine to the pan and toss to ensure every strand is coated and swimming in that luscious sauce.
- For a little extra kick, finish off with crushed red pepper and a shower of fresh parsley.
how to serve Cheesy Velveeta Linguine
Serve Cheesy Velveeta Linguine hot in deep bowls. You can add more fresh parsley on top for color and flavor. Pair it with a side salad or garlic bread for a complete meal. This dish is super cheesy and creamy, sure to please everyone at the table!
how to store Cheesy Velveeta Linguine
To store leftovers, let the Cheesy Velveeta Linguine cool completely. Then, transfer it to an airtight container. You can keep it in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just make sure to reheat it well before serving.
tips to make Cheesy Velveeta Linguine
- Make sure not to overcook the linguine; you want it to be al dente for the best texture.
- When melting the cheeses, keep the heat low to avoid burning.
- You can adjust the amount of crushed red pepper to control the heat to your liking.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
variation
You can make a vegetarian version by replacing the ground beef with cooked mushrooms or plant-based meat. Additionally, consider swapping out the Velveeta cheese with a dairy-free alternative if you want a healthier twist.
FAQs
-
Can I use a different type of pasta?
Yes, you can use any pasta you like, but cooked time may vary. -
Can I make this ahead of time?
Yes, you can prepare it in advance and just reheat before serving. -
Is Velveeta cheese the only cheese I can use?
While Velveeta gives a unique creaminess, you can experiment with other melting cheeses, like cheddar or gouda.
Cheesy Velveeta Linguine
Ingredients
Main Ingredients
- 1.5 lbs ground beef (85/15)
- 12 oz linguine pasta
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 cup marinara sauce
- 1 cup heavy cream
- 8 oz Velveeta, cubed
- 1 cup freshly shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Cook the linguine in a pot of salted boiling water until al dente. Drain and set aside.
- In a large deep pan, melt 2 tablespoons of butter over medium-high heat.
- Add the ground beef and cook for 6-8 minutes, breaking apart until browned.
- Season the beef with salt, black pepper, smoked paprika, garlic powder, and Italian seasoning. Push the beef to one side.
- Add the remaining 2 tablespoons of butter along with the diced onion and minced garlic. Cook for 3 minutes until fragrant.
Cooking
- Pour in the marinara sauce and heavy cream, letting it come to a gentle simmer.
- Stir in the Velveeta cubes and whisk until melted into a smooth sauce.
- Add the shredded mozzarella and Parmesan, blending until thick and glossy.
- Toss in the cooked linguine, ensuring every strand is coated with the sauce.
- Finish with crushed red pepper and fresh parsley.