Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta

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Craving a dish that wraps comfort, spice, and cheesy goodness into every bite? This Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta is your answer. With a blend of savory Cajun flavors, creamy Alfredo sauce, and tender rotini pasta, this recipe is a weeknight dinner hero that feels like a hug in a bowl.

Whether you’re feeding a crowd or prepping leftovers that get even better the next day, this one-pot pasta pulls double duty. The ground beef is seasoned with smoky Cajun spice, then melded into a cheesy Velveeta Alfredo sauce, and tossed with perfectly cooked twisted pasta for the ultimate creamy, bold-flavored dish.

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Preparation Phase & Tools to Use

Creating the perfect cheesy Cajun pasta starts with the right prep and tools. Here’s what you’ll need:

Large Deep Skillet or Dutch Oven: This is your main cooking vessel. It allows you to brown the beef and build the sauce all in one pot, making clean-up easy.

Wooden Spoon or Silicone Spatula: For stirring the sauce and ground beef, these utensils ensure nothing sticks to your pan and everything blends smoothly.

Pasta Strainer: Draining the pasta just before combining ensures it keeps a firm, toothsome texture.

Measuring Cups & Spoons: Precise measurements are key to balancing the creaminess of Velveeta and the heat of Cajun spice.

Cheese Grater: If you’re topping with fresh parmesan or additional cheese, a microplane or standard grater adds that final cheesy flourish.

These simple tools make a big difference in the ease and outcome of this decadent dinner.

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Ingredients for the Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta

• Rotini Pasta: This twisted shape holds onto all the creamy, cheesy sauce, making every bite flavorful.
• Ground Beef: A hearty, flavorful protein base that absorbs all the Cajun spice.
• Cajun Seasoning: Adds that essential Southern heat and smoky depth.
• Minced Garlic: Infuses the dish with bold, aromatic flavor that enhances both the beef and sauce.
• Velveeta Cheese: The star of the Alfredo, delivering ultra-smooth, creamy texture and rich taste.
• Alfredo Sauce (Jarred or Homemade): Binds the dish together with creaminess and complements the Cajun heat.
• Butter: Used to sauté garlic and give richness to the beef.
• Salt and Black Pepper: Essential for seasoning and balancing the spices.
• Shredded Parmesan (optional): For garnish and a touch of sharpness on top.
• Chopped Parsley (optional): Adds freshness and color contrast.

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How To Make the Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta

Step 1: Boil the Pasta

Cook the rotini pasta in salted boiling water until al dente. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Step 2: Brown the Cajun Ground Beef

In a deep skillet or Dutch oven over medium heat, melt butter and sauté minced garlic until fragrant. Add ground beef and break it up as it cooks. Sprinkle in Cajun seasoning and cook until fully browned and seasoned.

Step 3: Create the Velveeta Alfredo Sauce

Once the beef is cooked, reduce the heat and stir in the Alfredo sauce. Add cubed Velveeta and continue stirring until completely melted into a thick, velvety sauce. Adjust seasoning with salt and pepper.

Step 4: Combine Pasta and Sauce

Add the cooked rotini pasta into the skillet and gently fold it into the sauce. Mix well until every twist of pasta is coated in creamy, cheesy goodness. If needed, add a bit of reserved pasta water to thin the sauce.

Step 5: Garnish and Serve

Serve hot, garnished with shredded Parmesan and fresh chopped parsley for extra flavor and visual appeal.

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Serving and Storing This Creamy Cajun Pasta Dish

This pasta is best served hot, straight from the skillet. The creamy Velveeta Alfredo is at peak silkiness when warm, making each bite melt in your mouth.

For storing leftovers, allow the pasta to cool before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. When reheating, add a splash of milk or cream to loosen up the sauce and bring back the creamy texture.

Freezing is possible, but the cheese sauce may change slightly in texture. If freezing, divide into portions and store in freezer-safe containers for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop.

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Frequently Asked Questions

Can I use a different pasta shape?

Absolutely! While rotini holds sauce beautifully, penne, fusilli, or even shells can work well for this dish.

What’s the best way to make it less spicy?

Cut the Cajun seasoning in half or use a milder version. You can also stir in extra Alfredo to mellow out the heat.

Can I substitute the ground beef?

Yes! Try ground turkey, chicken, or even plant-based crumbles if you’re looking for a lighter or vegetarian version.

Is Velveeta necessary?

Velveeta adds unmatched creaminess, but you could use cream cheese or shredded cheddar as a substitute—just know the texture will be slightly different.

Can I make this ahead of time?

You can prep the sauce and beef mixture ahead of time, refrigerate it, and cook the pasta fresh when you’re ready to combine everything.

What sides go well with this pasta?

A crisp Caesar salad, garlic bread, or roasted vegetables balance the richness of the dish perfectly.

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Want More Cheesy Pasta Dinner Ideas?

You might also love the Delicious Beef Bowtie Pasta, a saucy, kid-friendly dish that leans hearty and easy.

If you like the Cajun twist, don’t miss my Easy Cajun Chicken Alfredo with Broccoli, which blends spice with creamy vegetables.

Or try Creamy Cajun Chicken Pasta for a slightly spicier kick with bold garlic notes.

For a more indulgent dinner, Beef and Bowtie Pasta with Alfredo Sauce offers a velvety finish similar to this recipe.

You can also switch things up with Garlic Sausage Alfredo Rigatoni if you’re craving a smoky sausage variation.

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner or comfort food boards for easy access later. Just hit the Pin button.

If you end up making it, I’d love to know how it turned out. Did you tweak the spice? Use a different cheese? Leave a comment below or share your photo.

For more recipes like this one, check out my Pinterest page: LadyPlate on Pinterest.

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