Instructions
Step 1: Cook the linguine according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium-high heat and add ground beef, cooking until browned and fully cooked./n
Step 3: Drain excess grease if needed, then add minced garlic and cook for 30 seconds until fragrant./n
Step 4: Season the beef with Cajun seasoning, smoked paprika, onion powder, salt, and black pepper./n
Step 5: Reduce heat to medium and pour in heavy cream and milk, stirring to combine./n
Step 6: Add Velveeta cubes, mozzarella, and Parmesan cheese, stirring continuously until melted and smooth./n
Step 7: Sprinkle in Italian seasoning and adjust seasoning to taste./n
Step 8: Add cooked linguine to the skillet and toss until fully coated in the creamy sauce./n
Step 9: Let everything simmer for 2–3 minutes to thicken slightly./n
Step 10: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of milk to maintain creaminess, or microwave in short intervals, stirring between each until heated through.
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