Instructions
Step 1: Cook the rotini pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened./n
Step 3: Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed./n
Step 4: Stir in the butter and minced garlic, cooking for about 1 minute until fragrant./n
Step 5: Add Cajun seasoning, smoked paprika, salt, and black pepper, mixing well to coat the beef./n
Step 6: Stir in the tomato paste and cook for another 2 minutes to deepen the flavor./n
Step 7: Pour in the milk and reduce heat to low, then add the Velveeta cheese and shredded cheddar, stirring until fully melted and smooth./n
Step 8: Add the cooked rotini to the skillet and toss until the pasta is fully coated in the creamy sauce./n
Step 9: Simmer for 2–3 minutes to allow flavors to combine, then remove from heat./n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of milk and warm on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess.
For freezing, place cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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