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Velveeta Beef Pasta with Bowtie Noodles

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Velveeta Beef Pasta with Bowtie Noodles is a creamy, savory, and satisfying meal that combines the rich flavors of Velveeta cheese, ground beef, and bowtie pasta in a hearty sauce. Perfect for a family dinner or a potluck, this recipe delivers both comfort and indulgence in every bite.

Ingredients

2.25 pounds ground beef

1 box bowtie noodles (farfalle)

1 big block of Velveeta cheese, cubed

1 (8 oz) block of cream cheese, softened

1 can cream of chicken soup

1 can Rotel tomatoes with chilies, undrained

1 cup pasta water, reserved to thin the sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add the bowtie noodles and cook according to the package directions until al dente. Once done, reserve 1 cup of pasta water, then drain the noodles and set them aside.
  2. In a large skillet or saucepan, brown the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain any excess grease.
  3. Lower the heat to medium-low and 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 becomes smooth.
  4. Stir in the can of undrained Rotel tomatoes with chilies. Let the sauce simmer for 3–5 minutes, allowing all the flavors to meld together.
  5. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  6. Add the cooked bowtie pasta to the skillet, stirring well to coat the noodles in the creamy beef sauce.
  7. Once everything is well mixed and heated through, serve the creamy Velveeta beef sauce pasta hot.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
  • For a spicy kick, add extra chopped jalapeños or hot sauce to the sauce mixture.
  • If you’d like to make a vegetarian version, skip the ground beef and substitute it with sautéed vegetables like mushrooms, bell peppers, or zucchini.
  • Reheat leftovers on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore the creamy texture.
  • This dish can be frozen for up to 2-3 months. Let it cool completely before transferring to an airtight container.

Nutrition

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