Creamy Crockpot Beef & Bowtie Pasta
Delish!! You’ve gotta try this!
This rich, cheesy, slow-cooked pasta is pure comfort food — creamy Velveeta, seasoned beef, and a little kick from Rotel tomatoes. Perfect for family dinners or potlucks!
Ingredients
1 large block Velveeta cheese (16 oz), cubed
1 (8 oz) block cream cheese, softened and cubed
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes with green chilies (undrained)
2.25 pounds ground beef
1 (12–16 oz) box bowtie (farfalle) pasta
1 cup reserved pasta water (optional, for thinning)
Instructions
1️⃣ Prepare the Slow Cooker
Turn your crockpot on HIGH.
Add:
Cubed Velveeta
Cubed cream cheese
Cream of chicken soup
Rotel (with juices)
Cover and allow it to begin melting while you prepare the beef.
2️⃣ Brown the Ground Beef
In a large skillet over medium-high heat, cook the ground beef until fully browned.
Break it up as it cooks.
Drain excess grease.
Add the cooked beef to the crockpot and stir gently to combine.
3️⃣ Slow Cook
Cover and cook on HIGH for about 1½ hours, stirring occasionally, until cheeses are fully melted and the mixture is smooth and creamy.
4️⃣ Cook the Pasta
About 15–20 minutes before serving:
Cook bowtie noodles according to package instructions.
Reserve about 1 cup of pasta water before draining.
5️⃣ Combine & Finish
Stir cooked pasta into the crockpot mixture.
If sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
Serve & Enjoy
Serve hot with:
Garlic bread
Side salad
Steamed vegetables
Optional Add-Ins
1 teaspoon garlic powder or onion powder
½ teaspoon black pepper
1 cup shredded cheddar for extra cheesiness
Jalapeños for extra heat
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat with a splash of milk to loosen the sauce.
