Velveeta Garlic Steak Pasta with Shell Noodles
Ingredients:
1.5 lbs sirloin or ribeye steak, cut into bite-sized strips
12 oz shell pasta (medium size)
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
8 oz Velveeta cheese, cubed
1/2 cup milk (more if needed to loosen the sauce)
1/4 cup grated Parmesan cheese (optional, for extra richness)
1/4 teaspoon smoked paprika (optional, for added flavor)
Fresh chopped parsley, for garnish
Directions:
Boil shell noodles in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Season steak pieces with garlic powder, onion powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear steak until browned and cooked to your preferred doneness, about 3–5 minutes. Remove and set aside.
Lower the heat to medium. Add butter and minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
Add cubed Velveeta cheese and milk to the skillet, stirring continuously until melted and smooth. Add a splash of reserved pasta water as needed to adjust thickness. Stir in Parmesan and smoked paprika, if using.
Add cooked shell pasta and steak to the sauce. Stir until well-coated and heated through.
Garnish with chopped parsley and an extra sprinkle of Parmesan if desired. Serve hot and cheesy!
Cooking Time:c30 minutes
Servings: 4
Calories: 780 per serving