Velveeta Beef and Shells with Creamy Sauce (Print version)
A one-pot ground beef and shell pasta dinner with a silky Velveeta tomato cream sauce and plenty of cheddar.
# Ingredients:
For the beef and shells
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef, 85/15 or 90/10
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon black pepper
09 -
2 cups (480 ml) beef broth
10 -
1 (15 oz / 425 g) can tomato sauce
11 -
8 oz (225 g) medium pasta shells
For the creamy cheese sauce
12 -
1/2 cup (120 ml) heavy cream, at room temperature
13 -
6 oz (170 g) Velveeta, cut into small cubes
14 -
1 cup (115 g) sharp cheddar cheese, freshly shredded
15 -
2 tablespoons chopped parsley or sliced green onion, optional
# Instructions:
01 -
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until browned and the onion is soft. Drain excess grease if needed.
02 -
Stir in the garlic, salt, Italian seasoning, smoked paprika, and black pepper. Cook for 1 minute, just until the garlic smells fragrant.
03 -
Add the beef broth, tomato sauce, and dry pasta shells. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10-12 minutes, stirring every 2-3 minutes, until the shells are tender.
04 -
Remove the skillet from the heat. Stir in the heavy cream, Velveeta cubes, and shredded cheddar until the cheese melts and the sauce is smooth. Add a splash of warm broth or milk if the sauce is too thick.
05 -
Let the skillet rest for 3 minutes so the sauce thickens around the shells. Taste, adjust salt and pepper, and garnish with parsley or green onion if using.
# Good to know:
01 -
Serve immediately for the creamiest sauce.
02 -
Use freshly shredded cheddar for the smoothest melt.
03 -
Add broth in small splashes if the shells need more time to soften.