Creamy Velveeta Beef & Bowtie Pasta
This creamy, cheesy pasta dish is a comforting meal that combines ground beef, Velveeta cheese, and bowtie pasta for a quick and satisfying dinner.
Servings: 6 servings
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 2.25 lbs Ground Beef Raw
- 1 box Bowtie Pasta Usually 12-16 oz
- 1 block Velveeta Cheese Cubed, 8-16 oz depending on cheesiness desired
- 1 block Cream Cheese 8 oz, softened
- 1 can Cream of Chicken Soup 10.5 oz can
- 1 can Rotel Tomatoes with Chilies 10 oz can, undrained
- 1 cup Reserved Pasta Water See directions for reserving
Instructions
- 1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, following package directions. Reserve 1 cup of pasta water before draining, then drain and set the pasta aside.
- 2. In a large skillet or saucepan over medium heat, brown the ground beef, breaking it up as it cooks, and drain off excess grease.
- 3. Reduce heat to medium-low, then add cream cheese, cubed Velveeta, and cream of chicken soup to the skillet with the beef. Stir frequently until the cheeses melt and the mixture is smooth and creamy.
- 4. Stir in the undrained Rotel tomatoes with chilies and let the sauce simmer for 3-5 minutes.
- 5. Slowly add reserved pasta water, adjusting the consistency to your liking.
- 6. Add the cooked bowtie pasta into the skillet and toss until all noodles are coated in the sauce.
- 7. Serve hot.
Notes
For extra flavor, consider adding garlic powder, onion powder, or chopped cilantro. Serve with a crisp green salad or garlic bread.