Description
This Creamy Mozzarella Rotini with Spicy Cajun Beef features tender rotini pasta smothered in a rich Velveeta cheese sauce, topped with spicy seasoned ground beef and melted mozzarella. The dish is finished with fresh parsley and optional red chili flakes for a perfect balance of creamy, cheesy, and spicy flavors, making it an indulgent yet easy-to-make dinner.
Ingredients
Scale
Pasta
- 16 oz rotini pasta
- 2 tbsp butter (divided)
Beef
- 1 lb ground beef (80/20)
- 2 tbsp Cajun seasoning
- 1 tsp red chili flakes (optional)
Cheese Sauce
- 12 oz Velveeta cheese, cubed
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 2 tbsp butter
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta, toss with 1 tablespoon of butter to prevent sticking, and set it aside while you prepare the other components.
- Cook the Beef: Heat a skillet over medium-high heat. Add the ground beef and cook until it is nearly done and starting to brown. Stir in the Cajun seasoning and continue cooking until the beef is browned and slightly crispy. Remove from heat and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Gradually add the cubed Velveeta cheese, stirring constantly until the cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked rotini to the Velveeta cheese sauce in the saucepan. Stir well to make sure all the pasta is fully coated with the creamy sauce.
- Assemble the Dish: Transfer the coated pasta to a serving dish. Sprinkle the shredded mozzarella cheese evenly over the top, then layer the cooked Cajun beef on the mozzarella.
- Garnish and Serve: Sprinkle chopped fresh parsley and, if desired, red chili flakes over the top for an extra pop of color and heat. Serve immediately while hot for the best flavor and texture experience.
Notes
- Using Velveeta cheese ensures a smooth, creamy sauce that won’t separate.
- Adjust the amount of Cajun seasoning and red chili flakes to control the spice level.
- For a lighter version, substitute heavy cream with half-and-half or milk, although the sauce will be less rich.
- Cook pasta just al dente to avoid mushiness when mixed with the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
