Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce

Instructions

Step 1: Cook the linguine according to package instructions. Drain and set aside.

Step 2: In a large skillet over medium heat, cook the ground beef with Cajun seasoning, smoked paprika, garlic powder, and red pepper flakes until browned and fully cooked. Remove the beef from the skillet and set aside.

Step 3: In the same skillet, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.

Step 4: Pour in the heavy cream, then stir in Velveeta cubes. Cook over low heat, stirring frequently, until the cheese melts and the sauce is smooth.

Step 5: Add the grated Parmesan cheese, season with salt and black pepper, and stir until combined.

Step 6: Toss the cooked linguine in the creamy sauce, then top with the seasoned ground beef. Garnish with chopped parsley before serving.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed to loosen the sauce.