Creamy Velveeta Beef Pasta with Bowtie Noodles
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6–8 (very generous portions)
Ingredients
Pasta
1 box (12–16 oz) bowtie (farfalle) pasta
Water + salt (for boiling)
1 cup pasta water, reserved
Beef
2.25 pounds (1 kg) ground beef
(80/20 gives the best flavor)
Creamy Cheese Sauce
1 block (8 oz / 225 g) cream cheese, softened
1 large block Velveeta cheese (about 32 oz / 900 g), cubed
1 can (10.5 oz / 300 g) cream of chicken soup
1 can (10 oz / 285 g) Rotel tomatoes with chilies, undrained
Optional Flavor Boosters (Highly Recommended)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon smoked paprika or chili powder
Salt, to taste (go light—Velveeta is salty)
Instructions
1️⃣ Cook the Pasta
Bring a large pot of well-salted water to a rolling boil.
Add bowtie noodles and cook until al dente, according to package instructions.
Reserve 1 cup of pasta water, then drain pasta.
Set aside.
2️⃣ Brown the Ground Beef
Heat a large deep skillet or heavy saucepan over medium heat.
Add ground beef and cook 8–10 minutes, breaking it apart until fully browned.
Drain excess grease to prevent an oily sauce.
3️⃣ Build the Cheese Sauce
Reduce heat to medium-low.
Add cream cheese, Velveeta cubes, and cream of chicken soup to the beef.
Stir continuously until cheeses melt and sauce becomes smooth and velvety (about 5–7 minutes).
4️⃣ Add Rotel & Seasoning
Stir in the undrained Rotel tomatoes with chilies.
Add garlic powder, onion powder, black pepper, and paprika if using.
Simmer gently for 3–5 minutes, stirring often.
5️⃣ Adjust Sauce Consistency
Slowly add reserved pasta water, ¼ cup at a time, until sauce reaches your preferred thickness.
The sauce should be creamy, glossy, and coat the spoon.
6️⃣ Combine with Pasta
Add cooked bowtie noodles to the skillet.
Gently fold everything together until pasta is evenly coated.
Heat for 2–3 minutes until fully warmed through.
7️⃣ Serve
Serve hot and creamy.
Optional garnish: chopped parsley, green onions, or extra cheese
Serving Ideas
Simple green salad
Garlic bread or Texas toast
Steamed broccoli or green beans
Perfect as a potluck or family-dinner main dish
Pro Tips
Cube Velveeta small for faster melting.
Keep heat low—high heat can cause cheese to break.
Leftovers reheat beautifully with a splash of milk or water.
Variations
Spicy Version: Use Hot Rotel + cayenne
Bacon Lover’s: Add cooked crumbled bacon
Chicken Swap: Replace beef with cooked shredded chicken
Baked Version: Transfer to a baking dish, top with shredded cheese, bake at 375°F (190°C) for 15 minutes
Storage
Refrigerate in an airtight container up to 4 days
Freeze up to 2 months (thaw overnight before reheating)
