Creamy Velveeta Beef Pasta

This creamy Velveeta beef and bowtie pasta has become my go-to recipe when I need a comforting dinner that pleases everyone at the table. The rich cheese sauce combined with hearty ground beef creates a dish that's both satisfying and simple to prepare.

I first made this pasta during a particularly hectic weeknight when I needed something quick that wouldn't compromise on flavor. My family immediately declared it a new favorite, and it's been in our regular rotation ever since.

Ingredients

• 1 big block of Velveeta cheese cubed provides that unmistakably creamy texture that makes this dish special
• 1 8 oz block of cream cheese adds extra richness and helps create a silky smooth sauce
• 1 can cream of chicken soup forms the base of the sauce and adds depth without extra effort
• 1 can Rotel tomatoes with chilies undrained brings a subtle kick and brightness to balance the richness
• 2.25 pounds ground beef delivers hearty protein that makes this a complete meal
• 1 box bowtie noodles farfalle catches all the delicious sauce in its crevices
• Optional 1 cup pasta water reserved for achieving your perfect sauce consistency

Step-by-Step Instructions

Prepare the pasta water

Bring a large pot of water to a rolling boil. Add a generous pinch of salt to flavor the pasta from within. The water should taste like the sea for properly seasoned pasta.

Cook the noodles

Add the bowtie pasta to the boiling water and cook according to package directions until al dente. Be careful not to overcook as the pasta will continue to soften slightly when combined with the hot sauce.

Reserve pasta water and drain

Before draining the pasta set aside 1 cup of the starchy cooking water. This liquid gold helps thin the sauce if needed while adding body and helping the sauce cling to the pasta.

Brown the beef

In a large skillet over medium heat cook the ground beef breaking it up with a wooden spoon as it cooks. Continue until no pink remains and the meat is fully browned about 8 to 10 minutes. If there is excessive fat drain it off while keeping some for flavor.

Create the cheese sauce

Add the cubed Velveeta cream cheese cream of chicken soup and undrained Rotel tomatoes to the cooked beef. Reduce heat to medium low and stir constantly until all cheese is completely melted and you have a smooth velvety sauce.

Combine everything

Add the drained bowtie pasta directly to the skillet with the cheese sauce. Gently fold everything together until each piece of pasta is thoroughly coated in the creamy sauce.

Adjust consistency

If the sauce seems too thick gradually add small amounts of the reserved pasta water stirring after each addition until you reach your desired consistency. The sauce will thicken slightly as it cools so aim for slightly thinner than you want the final result.

Save

The Velveeta cheese is truly the star of this recipe. I once tried substituting with a different processed cheese and the sauce just wasnt the same. That distinctive Velveeta meltability creates the perfect texture that clings to every bite of pasta and beef.

Storage and Reheating

This pasta dish keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The sauce may thicken considerably when chilled, but this is normal. When reheating, add a small splash of milk or water and warm gently over medium-low heat, stirring frequently to prevent scorching. You can also microwave individual portions, covered with a damp paper towel, stirring halfway through heating.

Customization Options

While this recipe is delicious as written, it welcomes many variations. Try substituting ground turkey or Italian sausage for the beef. For extra vegetables, add diced bell peppers, mushrooms, or spinach when browning the meat. If you prefer less spice, swap regular diced tomatoes for the Rotel. For more heat, add a dash of hot sauce or red pepper flakes to the cheese sauce.

Serving Suggestions

This hearty pasta dish stands perfectly on its own, but pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for sopping up any extra cheese sauce. For a casual gathering, serve in wide shallow bowls with a sprinkle of fresh parsley or grated parmesan on top for a finishing touch.

Origins and Inspiration

This recipe represents the best of American comfort food cooking, where convenience ingredients like Velveeta and canned soup combine to create something greater than the sum of their parts. Similar dishes gained popularity during the mid-20th century when processed foods became kitchen staples. The combination of pasta, meat, and cheese sauce has endured as a family favorite because it delivers maximum flavor with minimal effort.

Save

Recipe FAQs

→ Can I use a different type of pasta besides bowtie?

Yes, you can substitute other pasta shapes like penne, rotini, or shells. Medium-sized pasta with ridges or curves works best for holding the creamy sauce. Just follow the cooking instructions for your chosen pasta type.

→ How can I make this dish less spicy?

To reduce the spice level, use mild Rotel tomatoes or substitute with regular diced tomatoes. You could also use half Rotel and half regular diced tomatoes for a milder flavor while maintaining some of the Rotel seasoning.

→ Can I make this ahead of time?

Yes, you can prepare this dish in advance. The sauce may thicken when refrigerated, so when reheating, add a splash of milk or reserved pasta water to reach the desired consistency. Reheat gently on the stovetop or in the microwave.

→ What can I use instead of Velveeta cheese?

If you don't have Velveeta, you can substitute with a combination of shredded cheddar and American cheese plus a splash of milk for creaminess. You might need to add a bit more to achieve the same smooth, melty texture that Velveeta provides.

→ Can I add vegetables to this dish?

Absolutely! Consider adding sautéed bell peppers, onions, mushrooms, or spinach. Add hearty vegetables like peppers when cooking the beef, or stir in quick-cooking vegetables like spinach at the final stage just before serving.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish doesn't freeze well due to the cream-based sauce, which can separate when thawed and reheated.