Description
A flavorful and creamy Cheesy Garlic Twisted Pasta featuring Cajun-spiced ground beef, rich Velveeta and Alfredo sauce, topped with melted mozzarella or parmesan cheese and fresh herbs. This hearty dish combines bold Cajun seasonings with a smooth cheesy sauce, perfect for a satisfying dinner in under an hour.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta (Substitute penne for a different shape)
Meat and Seasoning
- 1 pound Ground Beef (turkey or plant-based meat can be used for lighter options)
- 1 tablespoon Cajun Seasoning (adjust to heat preference)
- 3 cloves Garlic, minced (or equivalent garlic powder)
Cheese and Sauce
- 8 ounces Velveeta Cheese, cubed (can substitute cream cheese)
- 1 cup Alfredo Sauce (lighter homemade cream sauce can be substituted)
- 1 cup Shredded Mozzarella or Parmesan Cheese (optional topping for extra gooeyness)
Garnish
- 2 tablespoons Fresh Parsley (or substitute with chives)
Other
- Butter or Olive Oil for pasta and cooking
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente according to package instructions (about 8-10 minutes). Drain the pasta well and drizzle with a bit of butter or olive oil to prevent sticking. Set aside.
- Brown the Ground Beef: Heat a drizzle of oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, approximately 6-8 minutes. Drain excess grease.
- Sauté with Garlic and Cajun Seasoning: Stir in the minced garlic and Cajun seasoning into the cooked beef. Continue sautéing for 2-3 minutes until the garlic is fragrant and slightly golden.
- Add Velveeta and Alfredo Sauce: Lower the heat to medium-low. Add the cubed Velveeta cheese and Alfredo sauce to the skillet. Stir continuously for 3-5 minutes until the Velveeta melts and combines creating a creamy sauce.
- Toss Pasta with Sauce: Gently fold the cooked rotini into the skillet with the cheesy meat sauce. Use tongs or a spatula to toss the pasta evenly to coat all pieces. Continue to stir for another 2-3 minutes allowing flavors to blend.
- Top with Cheese and Melt: Sprinkle shredded mozzarella or parmesan cheese evenly over the top of the pasta in the skillet. Cover the skillet with a lid or place under a broiler for 2-3 minutes until the cheese melts and bubbles with a golden-brown crust. Watch carefully to avoid burning.
- Garnish and Serve: Remove the skillet from heat. Dish the pasta into bowls and garnish with fresh parsley or chives. Serve hot and enjoy the cheesy, garlicky, flavorful comfort meal.
Notes
- You can substitute penne or your preferred pasta shape in place of rotini.
- Turkey or plant-based ground meat works well for a lighter version of this dish.
- For a tangier cheese flavor, swap Velveeta with cream cheese.
- Using garlic powder instead of fresh garlic is fine; use equivalent amounts.
- Adjust Cajun seasoning to control the heat level to your preference.
- The optional shredded cheese topping adds gooeyness and a golden crust but can be omitted for a lower-fat dish.
- Fresh parsley adds color and freshness, but substitute chives for a milder garnish.
- Broiling for cheese melting is optional; covering the skillet can melt cheese but won’t brown it.
