If there’s one dish that never fails to impress both my taste buds and my guests, it’s this Creamy Cajun Beef Alfredo Velveeta Penne Pasta. It’s bold, rich, ultra-creamy, and just the right amount of spicy—everything I want in a comforting dinner. I created this dish on a whim one night when I had leftover ground beef and a block of Velveeta staring at me from the fridge. After a little Cajun seasoning and a creamy Alfredo twist, I had something magical on the plate.

What makes this pasta truly special is how quickly it comes together without sacrificing any flavor. You’ve got tender penne pasta, a smoky Cajun beef sauce, melty Velveeta cheese, and a blanket of mozzarella—all baked to perfection. Whether you’re feeding a crowd or just treating yourself to something indulgent, this recipe hits all the right notes.

Why You’ll Love This Creamy Cajun Beef Alfredo Velveeta Penne Pasta

It’s quick and satisfying. This dish comes together in under an hour and delivers big, comforting flavor.

Bold Cajun flair. The Cajun seasoning adds depth and heat that balances beautifully with the creamy cheese sauce.
Velveeta = ultra-creamy. It melts like a dream and brings the perfect texture to coat every bite of penne.
One-pan oven magic. Once assembled, everything goes into the oven for that melty, cheesy finish.

Family favorite. Even picky eaters get on board with this savory, beefy pasta bake.

What Kind of Pasta Works Best for Creamy Cajun Beef Alfredo Velveeta?

I personally love using penne pasta for this recipe because its tubular shape grabs onto the creamy cheese sauce and the savory beef perfectly. It holds up well during baking and adds just the right bite. That said, you’ve got some flexibility here—rigatoni, ziti, or even rotini can all work in a pinch. The key is choosing a pasta with nooks or ridges to trap that spicy Alfredo sauce.

If you’re leaning toward gluten-free options, just make sure to choose a sturdy gluten-free pasta that won’t get too soft while baking. Undercook it slightly before mixing it with the sauce so it holds its shape after going into the oven.

Options for Substitutions

Ground Beef: Swap with ground turkey, chicken, or even Italian sausage if you want to change up the protein. For a vegetarian version, try lentils or meatless crumbles.
Velveeta Cheese: If Velveeta isn’t your thing, you can use cream cheese plus shredded cheddar. It won’t be exactly the same, but it’ll still be creamy and delicious.
Cajun Seasoning: Not a fan of too much heat? Tone it down with a mix of smoked paprika, garlic powder, and onion powder. Or use store-bought mild Cajun blends.

Heavy Cream: Half-and-half works in a pinch, or you can even go with whole milk, but the sauce will be slightly less rich.
Mozzarella Cheese: Cheddar, Monterey Jack, or an Italian blend will all melt beautifully on top.

This recipe is surprisingly forgiving, which makes it ideal for cleaning out the fridge or tailoring to your personal cravings.

Ingredients for This Creamy Cajun Beef Alfredo Velveeta Penne Pasta

Penne Pasta: This is the base of the dish—its ridged surface holds onto the creamy, cheesy sauce for the perfect bite every time.
Ground Beef: Brings hearty flavor and meaty richness to the pasta. It also adds great texture that balances the creaminess of the sauce.
Red Bell Pepper: Adds a pop of sweetness and color while cutting through the richness of the Alfredo and beef.

Cajun Seasoning: The bold backbone of the recipe. It delivers spice, smokiness, and depth—key to giving this pasta its Cajun character.
Garlic: Essential for aromatic, savory flavor. It enhances the sauce without overpowering it.
Heavy Cream: Builds the luxurious Alfredo base that blends with the cheese into a silky sauce.

Velveeta Cheese: The star of the creaminess. It melts perfectly and clings to every bite of pasta and beef.
Mozzarella Cheese: Sprinkled on top and baked, it creates a golden, gooey topping that seals everything together.
Butter: Used for sautéing and adds richness to the sauce.

Salt and Pepper: Just enough to season and balance the bold Cajun flavors without overwhelming them.
Fresh Parsley (optional): A sprinkle on top for a burst of color and a hint of freshness.

Step 1: Boil the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente—about 1 to 2 minutes less than the package directions. Drain and set aside. It will finish cooking in the oven later, so don’t overdo it.

Step 2: Brown the Ground Beef

In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it apart as it cooks. Drain any excess fat, then return the beef to the skillet.

Step 3: Sauté the Aromatics

Add a tablespoon of butter to the skillet with the beef, followed by the chopped red bell pepper and minced garlic. Cook for 2–3 minutes, until the peppers are softened and the garlic is fragrant.

Step 4: Season with Cajun Flavor

Sprinkle in the Cajun seasoning, salt, and pepper. Stir to fully coat the beef and pepper mixture. Let it cook for another minute to bloom the spices.

Step 5: Make the Creamy Cheese Sauce

Pour in the heavy cream and stir well. Once it starts to simmer gently, add the cubed Velveeta cheese. Stir continuously until it melts and blends into a silky, thick sauce.

Step 6: Combine Pasta and Sauce

Add the drained penne pasta to the skillet and gently fold it into the creamy Cajun beef sauce until every piece is well-coated.

Step 7: Assemble and Bake

Transfer everything to a greased baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake in a preheated 375°F (190°C) oven for about 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 8: Garnish and Serve

Remove from the oven, sprinkle chopped parsley on top for a fresh finish, and let it sit for 5 minutes before serving. This allows the sauce to thicken and flavors to settle beautifully.

How Long to Cook the Creamy Cajun Beef Alfredo Velveeta Penne Pasta

From start to finish, this dish takes around 40 to 50 minutes:

Boiling pasta: 8–10 minutes

Cooking beef and sauce: 10–15 minutes
Baking in oven: 15–20 minutes
Resting time before serving: 5 minutes

Keep an eye on the cheese topping during the last few minutes in the oven—it should be melted and slightly golden, but not dried out.

Tips for Perfect Creamy Cajun Beef Alfredo Velveeta Penne Pasta

Don’t overcook the pasta before baking—it should be just under al dente so it finishes in the oven without turning mushy.
Use freshly grated mozzarella if possible. It melts better than pre-shredded varieties and gives you that gorgeous cheese pull.

Season the beef well. The Cajun seasoning adds a lot, but don’t skip the salt and pepper—it makes a big difference.
Velveeta melts fast, so stir constantly once you add it to the cream to avoid clumping or burning.
Let it rest after baking so the sauce thickens and the flavors settle in.

Balance the heat by adjusting the Cajun spice to your preference. You can always add more at the end!

Watch Out for These Mistakes While Cooking

Overcooking the pasta: Since the pasta bakes in the oven, boiling it until fully done will make it too soft. Aim for slightly undercooked.
Using low-fat dairy: This dish relies on rich, creamy textures. Swapping in low-fat milk or cream can result in a thinner, less satisfying sauce.

Skipping the spice balance: Cajun seasoning can vary in heat. Taste it before dumping in a full tablespoon. You can always add more later.
Not draining the beef: Excess grease will ruin the creamy texture of the sauce. Always drain cooked ground beef before adding the next ingredients.
Baking uncovered for too long: This can dry out the top layer. If you notice the cheese browning too quickly, cover loosely with foil.

Forgetting to rest the dish: Cutting in too soon after baking can make the sauce runny. Give it a few minutes to settle before serving.

What to Serve With Creamy Cajun Beef Alfredo Velveeta Penne Pasta?

Garlic Bread

Crispy, buttery garlic bread is perfect for soaking up the extra creamy Cajun sauce.

Simple Green Salad

A fresh salad with a zesty vinaigrette balances the richness of the pasta beautifully.

Roasted Broccoli

The slightly charred edges of roasted broccoli bring a nice contrast in both flavor and texture.

Steamed Green Beans

Light and crisp, green beans are a clean and easy side that doesn’t overpower the pasta.

Cornbread Muffins

Southern-style cornbread adds a sweet-savory twist that pairs surprisingly well with the Cajun flavors.

Sautéed Zucchini or Squash

These veggies are mild and buttery, a great light side dish to round out the plate.

Crispy Caesar Salad

The creamy Caesar dressing and crunchy croutons complement the bold, cheesy pasta without competing with it.

Grilled Asparagus

Earthy and slightly smoky, asparagus makes a fancy yet easy side that feels just right.

Storage Instructions

Leftovers of this Creamy Cajun Beef Alfredo Velveeta Penne Pasta store surprisingly well—perfect for lunch the next day or a second round at dinner.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This dish can be frozen, though the texture may change slightly due to the cream. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Warm in the microwave in 60-second intervals, stirring between, or reheat in a covered baking dish at 350°F (175°C) for 15–20 minutes with a splash of cream or milk to revive the sauce.

Estimated Nutrition

Please note these are approximate values based on one serving (assuming 6 servings total):

Calories: 620

Total Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g

Trans Fat: 0.5g
Cholesterol: 115mg
Sodium: 950mg

Carbohydrates: 38g
Fiber: 3g
Sugar: 5g

Protein: 32g
Serving Size: 1/6th of the recipe

This is definitely a hearty dish, but when you need comfort food with flavor and protein power, this one delivers.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prep everything, assemble it in the baking dish, cover it, and refrigerate for up to 24 hours. Just add 5–10 minutes to the baking time if going straight from the fridge.

Can I use a different type of pasta?

Yes, any short pasta like rigatoni, ziti, or even shells will work well. Just avoid delicate pasta like angel hair—it won’t hold up in the oven.

Is this dish very spicy?

It has a mild to moderate heat, depending on your Cajun seasoning. If you’re sensitive to spice, use less and taste as you go—or opt for a mild Cajun blend.

Can I skip the baking step?

You can! Once everything is cooked and combined on the stove, you can serve it as a stovetop pasta. The baking just adds extra melty cheese and a bit of texture.

What if I don’t have Velveeta?

Cream cheese mixed with shredded cheddar is a great alternative. It won’t be exactly the same, but it’ll still be creamy and delicious.

Can I make it vegetarian?

Yes! Replace the ground beef with plant-based crumbles or sautéed mushrooms for a meaty texture without the meat.

How can I lighten up the dish?

Use ground turkey instead of beef, swap heavy cream for half-and-half, and go light on the cheese topping—or skip the baking altogether and serve right from the stove.

Is this dish kid-friendly?

Very! Just reduce the Cajun seasoning if your kids are sensitive to spice. The creamy cheese and pasta are usually a big hit.

Conclusion

This Creamy Cajun Beef Alfredo Velveeta Penne Pasta is everything you want in a satisfying, comfort-driven dinner: creamy, cheesy, spicy, and full of flavor-packed beef. It’s a no-fuss recipe that feels indulgent but comes together with pantry staples and just a few steps. Whether you’re feeding a crowd, meal-prepping for the week, or treating yourself to a cozy night in, this pasta delivers bold comfort in every bite.