introduction
This dish mixes spicy Cajun beef with a rich, cheesy Velveeta and Parmesan garlic sauce over linguine. It cooks fast and fills the house with a warm, savory smell. If you like creamy Cajun pasta, try this similar recipe for a different protein: garlic Cajun chicken linguine in creamy mozzarella sauce.
why make this recipe
You get bold Cajun flavor and a smooth, cheesy sauce in one pan. It uses simple ingredients and cooks quickly. The Velveeta makes the sauce extra creamy and melts smoothly with the Parmesan. This meal feeds a family and keeps well for leftovers.
how to make Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce
Cook the pasta first so it is ready when the sauce is done. Brown the ground beef and add the Cajun spices. Make the sauce in the same skillet so it keeps the beef flavor. Melt the Velveeta into the cream and broth, then stir in Parmesan and mozzarella. Toss the linguine in the sauce and fold the beef back in. For another twist with a different pasta shape, see this creamy Cajun rotini recipe: creamy Cajun chicken rotini with garlic Parmesan sauce.
Ingredients :
- 1 1/2 lbs ground beef
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz linguine pasta
- 1 tbsp butter
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 3/4 cup grated Parmesan
- 1/2 cup shredded mozzarella (optional, for extra gooeyness)
- 1/2 cup reserved pasta water (as needed)
- Fresh parsley (for garnish)
- Extra Parmesan (for garnish)
- A pinch of Cajun seasoning (for garnish)
Directions :
Step 1: Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: In a large skillet, cook ground beef over medium-high heat until browned. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Drain excess grease if needed and set beef aside.
Step 3: In the same skillet, melt butter and sauté minced garlic until fragrant (~30 seconds). Add chicken broth and heavy cream, stirring to combine. Stir in Velveeta cubes until fully melted and smooth. Mix in Parmesan and mozzarella, creating a creamy, cheesy sauce. Add reserved pasta water if the sauce needs to be thinned.
Step 4: Add cooked linguine to the sauce, tossing until fully coated. Fold in the Cajun beef until evenly distributed.
Step 5: Plate linguine with beef and sauce. Sprinkle with parsley, extra Parmesan, and a light dusting of Cajun seasoning.
how to serve Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce
Serve hot on warm plates. Garnish with chopped parsley and a little extra Parmesan. Offer lemon wedges or a simple green salad on the side to cut the richness.
how to store Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce
Cool to room temperature within two hours. Store in an airtight container in the refrigerator up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce. You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce
- Use fresh garlic for best flavor.
- Don’t overcook the linguine; finish cooking in the sauce if needed.
- Cut the Velveeta into small cubes so it melts faster.
- Save some pasta water — its starch helps the sauce cling to the noodles.
- Taste and adjust Cajun seasoning at the end to control heat.
variation (if any)
- Swap ground beef for ground turkey or shredded chicken.
- Add diced bell peppers and onions when cooking the beef for extra color and crunch.
- Use smoked sausage slices for a smokier, heartier version.
- Make it lighter by using half-and-half instead of heavy cream and reducing Velveeta.
FAQs
Q: Can I use a different cheese instead of Velveeta?
A: Yes. Use American cheese for similar melt, or increase cream and use extra Parmesan for a richer, less processed sauce.
Q: Is this dish very spicy?
A: It has Cajun heat, but you can lower it by using less Cajun seasoning or choosing a mild blend.
Q: Can I make this vegetarian?
A: Replace ground beef with cooked mushrooms, lentils, or a plant-based ground meat. Use vegetable broth instead of chicken broth.
Q: How do I stop the sauce from being grainy?
A: Melt cheeses slowly over low heat and stir constantly. Adding warm cream or broth helps create a smooth texture.
Q: Can I prepare parts ahead?
A: Yes. Cook and season the beef ahead and refrigerate. Reheat and finish the sauce just before serving.
Conclusion
For the full original recipe and details, see the full recipe page at Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce.
Cajun Beef Linguine
Ingredients
Method
- Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large skillet, cook ground beef over medium-high heat until browned. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Drain excess grease if needed and set beef aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant (~30 seconds).
- Add chicken broth and heavy cream, stirring to combine.
- Stir in Velveeta cubes until fully melted and smooth, then mix in Parmesan and mozzarella to create a creamy sauce.
- Add reserved pasta water if the sauce needs to be thinned.
- Add cooked linguine to the sauce, tossing until fully coated.
- Fold in the Cajun beef until evenly distributed.
- Plate linguine with beef and sauce. Sprinkle with parsley, extra Parmesan, and a light dusting of Cajun seasoning.