Cajun Beef Penne in Cheddar Parmesan Cream Sauce is a delicious and creamy pasta dish that combines the bold flavors of Cajun-seasoned beef with a rich cheese sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Cajun
Diet:Gluten Free
Ingredients
Scale
12 oz (340 g) penne pasta
1 tbsp olive oil
1 lb (450 g) lean ground beef
1 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp salt (adjust to taste)
1 tbsp butter
2 tbsp unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup sharp cheddar cheese, freshly shredded
¾ cup freshly grated Parmesan cheese
4 oz (115 g) cream cheese, softened
½ tsp Dijon mustard (optional)
¼ tsp cayenne pepper (optional)
Chopped fresh parsley (for garnish)
Extra grated Parmesan (for garnish)
Red pepper flakes (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (about 6–8 minutes). Stir in the Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt. Drain any excess grease if necessary. Transfer the beef to a plate.
In the same skillet, melt the butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and whisk constantly for 1 minute. Slowly pour in the milk while whisking to prevent lumps. Add the heavy cream and cook for 3–5 minutes, stirring frequently, until slightly thickened. Reduce the heat to low. Stir in the cream cheese until smooth. Add the cheddar and Parmesan a handful at a time, stirring until melted. Stir in the Dijon mustard and cayenne pepper, if using.
Return the cooked beef to the skillet. Add the drained penne and toss until coated in the creamy sauce. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
Garnish with chopped parsley, extra Parmesan cheese, and red pepper flakes if desired. Serve immediately while hot.
Notes
Adjust the seasoning to taste, especially the salt and Cajun seasoning.
For a spicier dish, increase the cayenne pepper or add more red pepper flakes.
This dish can be made ahead of time and reheated, but the pasta may absorb some sauce.