Velveeta Beef Pasta with Bowtie Noodles
A comforting and creamy dish combining ground beef and melted cheeses with fun bowtie noodles, perfect for family meals.
Ingredients
Main Ingredients
- 2.25 pounds ground beef Use lean ground beef for a healthier option.
- 1 block cream cheese, softened
- 1 large block Velveeta cheese, cubed
- 1 can cream of chicken soup
- 1 can Rotel tomatoes with chilies, undrained
- 1 box bowtie noodles (farfalle)
- 1 cup pasta water, reserved to thin the sauce Reserve before draining the pasta.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the bowtie noodles and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the noodles and set aside.
Cooking the Ground Beef
- In a large skillet or saucepan, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess grease.
Making the Sauce
- Lower heat to medium-low. Add the softened cream cheese, cubed Velveeta, and cream of chicken soup to the skillet with the beef. Stir constantly until the cheeses melt and the mixture is smooth.
Adding the Rotel
- Stir in the undrained can of Rotel tomatoes with chilies. Let the sauce simmer for 3 to 5 minutes to meld flavors.
Adjusting the Consistency
- Gradually add the reserved pasta water a little at a time until the sauce reaches the desired consistency.
Combining with Pasta
- Add the cooked bowtie pasta to the skillet and stir well to coat the noodles with the creamy beef sauce.
Serving
- Serve the creamy Velveeta beef pasta hot in bowls, optionally topped with chopped parsley or grated cheese.
Notes
Leftovers can be stored in an airtight container in the fridge for about 3 to 4 days. Reheat gently, adding a splash of water or milk to restore creaminess. Consider adding onions, garlic, or vegetables for additional flavor.