This Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta is the definition of weeknight indulgence. Imagine perfectly twisted rotini noodles bathed in a creamy Alfredo Velveeta sauce, kicked up with the bold flavors of Cajun-spiced beef and finished off with a garlicky punch. It’s the kind of dish that makes everyone at the table go silent—just the sound of forks digging in.

Whether you’re cooking for your family or meal-prepping for the week, this hearty, flavor-packed pasta dish brings comfort and spice in every bite. The balance of cheesy richness and smoky Cajun heat makes it utterly irresistible. And let’s be honest—anything that involves Alfredo Velveeta is already winning.

Preparation Phase & Tools to Use

Before diving into this flavorful feast, make sure you’re equipped with the right tools:

Large Pot: For boiling the rotini to the perfect al dente texture.
Deep Skillet or Sauté Pan: You’ll need this to brown the Cajun ground beef and combine the pasta with sauce evenly.
Wooden Spoon or Silicone Spatula: Helps stir everything together without damaging your non-stick surfaces.

Colander: To drain the pasta efficiently without breaking the noodles.
Box Grater (optional): For grating extra cheese if you’re topping with shredded Parmesan.

Using the right tools keeps the cooking process smooth and ensures every bite of your pasta is well mixed and packed with flavor.

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

Rotini Pasta: These twisted noodles are perfect for holding onto the creamy sauce and bits of beef.
Ground Beef: The main protein, seasoned with Cajun spices, adds savory depth.
Velveeta Cheese: Brings that melty, ultra-creamy texture to the Alfredo sauce.

Heavy Cream: Gives body and richness to the sauce.
Minced Garlic: Infuses the entire dish with bold, aromatic garlic flavor.
Butter: Used to sauté the garlic and give the dish a silky base.

Cajun Seasoning: Brings smoky heat and signature Southern flavor.
Salt and Pepper: Essential for balancing and enhancing all the other flavors.
Fresh Parsley (optional): For a pop of color and freshness.

Shredded Parmesan (optional): Adds a nutty, salty finish if sprinkled on top.

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

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package directions. Drain and set aside.

Step 2: Brown the Cajun Ground Beef

In a deep skillet over medium-high heat, add the ground beef. Sprinkle in Cajun seasoning, salt, and pepper. Cook until fully browned, then drain any excess fat.

Step 3: Sauté the Garlic

Lower the heat to medium. Add butter to the same skillet and melt. Toss in the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4: Create the Alfredo Velveeta Sauce

Pour in the heavy cream and add diced Velveeta cheese to the pan. Stir continuously until the cheese melts and the sauce is smooth.

Step 5: Combine Everything

Add the cooked pasta and browned beef into the sauce. Stir well until the rotini is fully coated and everything is heated through.

Step 6: Garnish and Serve

Sprinkle chopped parsley and shredded Parmesan on top if desired. Serve hot and enjoy that cheesy, garlicky, spicy goodness.

Serving and Storing the Cheesy Garlic Twisted Pasta

This pasta is best served hot and fresh, straight out of the skillet. The sauce is at its creamiest when it’s freshly made, so serve it up with a sprinkle of Parmesan and chopped parsley for the ultimate presentation.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or cream to restore creaminess. It also microwaves well—just cover and reheat in intervals, stirring occasionally.

This dish isn’t freezer-friendly due to the cream and cheese sauce, which can separate when thawed. Stick to fridge storage for best results.

Frequently Asked Questions

How spicy is this pasta?

The heat level depends on your Cajun seasoning. Use a mild version if you’re sensitive to spice, or kick it up with extra red pepper flakes for bold flavor.

Can I use a different type of pasta?

Absolutely! While rotini holds the sauce well, penne, rigatoni, or even shells work great, too.

Can I substitute the Velveeta cheese?

Yes, though Velveeta gives it that ultra-smooth texture. You can substitute with shredded cheddar or a mix of mozzarella and cream cheese for a different finish.

How can I make it vegetarian?

Skip the beef and replace with plant-based crumbles or sautéed mushrooms for a meaty texture.

What sides pair well with this dish?

A simple green salad or garlic bread makes a perfect combo. The richness of the pasta pairs beautifully with light, crisp sides.

Can I make this ahead of time?

You can prep the beef and pasta separately, then combine and heat just before serving. Best eaten fresh but can be meal-prepped for busy weeks.

Want More Pasta Ideas with a Twist?

If you loved this Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta, here are a few more flavor-packed dishes to explore:

Cheesy Spinach Stuffed Shells with a creamy ricotta blend.

Beef and Rotini in Garlic Parmesan Sauce for another savory weeknight winner.
One Skillet Spicy Garlic Butter Parmesan Steak Pasta if you like a steak twist.
Million Dollar Ravioli Casserole for a rich and indulgent baked option.

Creamy Jamaican Shrimp Rasta Pasta when you’re craving tropical heat.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

You’ll find even more dinner inspiration and daily recipes over on my Pinterest board: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out! Did you add extra spice or switch up the cheese? I’m always curious to hear your spins on it.

Cheesy Garlic Twisted Pasta with Cajun Ground Beef and Alfredo Velveeta

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4–6 servings

Print Recipe

Description

A creamy, spicy, and savory pasta dish featuring Cajun-seasoned ground beef, Alfredo Velveeta cheese, and garlicky rotini. Perfect for cozy nights or hearty meal prep.

Instructions

1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente. Drain and set aside.

2. In a large skillet over medium-high heat, cook ground beef with Cajun seasoning, salt, and pepper until browned. Drain excess fat.

3. Reduce heat to medium and melt butter in the skillet. Add minced garlic and sauté for 1–2 minutes until fragrant.

4. Pour in heavy cream and add cubed Velveeta. Stir until the cheese melts and the sauce becomes smooth.

5. Add the cooked rotini and browned ground beef to the cheese sauce. Stir well to coat everything evenly.

6. Garnish with chopped parsley and shredded Parmesan if desired. Serve hot and enjoy!

Notes

For a bolder flavor, increase the Cajun seasoning or add red pepper flakes.

Stir frequently while melting Velveeta to prevent sticking or clumping.

Reheat leftovers with a splash of cream to keep it creamy and smooth.

Prep Time: 10 minutes
Cook Time: 20 minutes

Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 640
Sugar: 4g

Sodium: 850mg
Fat: 38g
Saturated Fat: 18g

Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 42g

Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: Cajun pasta, cheesy garlic beef pasta, Velveeta Alfredo