Looking for a hearty pasta dinner that packs a spicy, cheesy punch? This Creamy Mozzarella Rotini with Spicy Cajun Beef and Velveeta Sauce is the comfort food dream you didn’t know you needed. With bold Cajun flavors, tender rotini pasta, and a rich blend of Velveeta, mozzarella, and cream, this one-pot wonder will have everyone coming back for seconds.
Ingredients List
- 1½ lbs ground beef
- 12 oz rotini pasta
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup chicken broth
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese
- Chopped fresh parsley (for garnish)
- Red pepper flakes (optional for heat)
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain and set aside.
Step 2: Brown the Beef
In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned and fully cooked, about 6–8 minutes. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Remove beef from the pan and set aside.
Step 3: Build the Flavor Base
Lower the heat to medium. Add butter to the same skillet and melt. Sauté minced garlic until fragrant, about 1 minute. Pour in chicken broth and scrape up any browned bits.
Step 4: Make the Cheese Sauce
Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes, stirring until melted and smooth. Add mozzarella, Parmesan, and cream cheese, stirring until fully combined and creamy.
Step 5: Combine and Serve
Return the cooked beef to the skillet, then add drained rotini. Toss everything together until the pasta is fully coated in the cheesy, spicy sauce. Garnish with chopped parsley and red pepper flakes if desired.
Nutritional Info
- Calories per serving: ~650
- Protein: 34g
- Carbs: 38g
- Fat: 42g
- Fiber: 2g
Note: Nutrition values are approximate and will vary by portion size and brand.
Healthier Alternatives
- Keto-friendly: Swap rotini for zucchini noodles or shirataki pasta.
- Light version: Use half-and-half instead of heavy cream, and low-fat cheeses.
- Dairy-free: Substitute with plant-based cream and cheese alternatives.
- Gluten-free: Use certified gluten-free pasta.
Serving Suggestions
- Serve with garlic bread and a crisp green salad for a complete meal.
- Pair with a chilled glass of white wine or iced tea.
- Top with extra Parmesan and a drizzle of hot sauce for added zing.
Common Mistakes to Avoid
- Overcooking the pasta: Aim for al dente so it doesn’t get mushy in the sauce.
- Skipping the broth: It enhances flavor and deglazes the pan.
- Too much Cajun seasoning: Start small and adjust to taste.
- Using pre-shredded cheese: Freshly shredded melts better and tastes richer.
- Not draining beef fat: Excess grease can make the sauce oily.
Storing Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over low heat with a splash of milk or broth.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
Conclusion
Creamy, spicy, and utterly indulgent, this Creamy Mozzarella Rotini with Spicy Cajun Beef and Velveeta Sauce is a surefire hit. Whether it’s dinner for the family or meal prep for the week, you’ll love every cheesy, flavor-packed bite. Try it tonight and don’t forget to comment below with your twist or snap a photo to share!
FAQs
- Can I use a different pasta shape?
Yes! Penne, fusilli, or bowtie work well. - Is this recipe kid-friendly?
Yes, but reduce the Cajun seasoning and skip the red pepper flakes. - Can I make it ahead?
Absolutely. Store and reheat as noted above. - What if I don’t have Velveeta?
Use American cheese or more mozzarella and cream cheese for a similar effect. - How do I make it vegetarian?
Substitute ground beef with plant-based crumbles or sautéed mushrooms.
