@christopherhopkins1: Cajun Ground Beef Spaghetti in Velveeta Cheese Sauce Ingredients: 1 1/4 lbs lean ground beef (90/10) 12 oz spaghetti 1 tbsp olive oil 2 tbsp unsalted butter 1 small yellow onion, finely diced 5 cloves garlic, minced 1 1/2 tsp Cajun seasoning 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp black pepper 1 tbsp tomato paste 1/2 cup low-sodium beef broth 3/4 cup heavy whipping cream 8 oz Velveeta cheese, cubed 1/2 cup reserved pasta water, as needed 2 tbsp fresh parsley, chopped Directions: 1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. 2. Heat the olive oil in a large frying pan over medium-high heat. Add the ground beef and diced onion. 3. Cook for 6 to 8 minutes, breaking the beef into small crumbles until browned and the onion has softened. Drain excess grease if needed. 4. Reduce the heat to medium. Add the butter, minced garlic, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Stir for 30 seconds. 5. Add the tomato paste and cook for another minute, stirring until evenly mixed with the browned ground beef. 6. Pour in the beef broth and simmer for 2 minutes, scraping up the browned bits from the pan. 7. Stir in the heavy cream and reduce the heat to medium-low. Simmer gently for 2 to 3 minutes. 8. Add the cubed Velveeta a few pieces at a time, stirring over low heat until completely melted into a thick creamy cheese sauce. 9. Add the drained spaghetti and gently toss until the noodles and ground beef are evenly coated. Stir in a little reserved pasta water if needed. 10. Let everything warm together for another minute, then finish with chopped parsley and serve hot. Cooking Time: 30–35 minutes | Servings: 6 | Calories: Approximately 650 per serving

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Tuesday 20 October 2026 01:37:32 GMT