This creamy Velveeta beef and bow tie pasta dish is a comforting, crowd-pleasing meal that melts in your mouth with every bite. The rich Velveeta cheese sauce perfectly envelopes tender bow tie pasta and savory ground beef, making it ideal for family dinners or special gatherings.
With a hint of spice from optional crushed red pepper flakes and the freshness of parsley garnish, this recipe balances creamy and flavorful textures that will satisfy any pasta lover’s craving. It’s simple to prepare, requiring just about 35 minutes from start to finish.
- Makes a luscious creamy comfort meal in under 40 minutes.
- Easy one-pan sauce with ground beef, cheesy goodness, and pasta.
- Customizable with optional spices and can swap proteins for variety.
- Perfect for family dinners, weeknights, or meal prep leftovers.
Ingredients
- Ground Beef (1 pound): Provides hearty protein and rich flavor as the base for this creamy pasta dish.
- Bow Tie Pasta (12 ounces): Farfalle pasta adds a fun shape and holds onto the creamy cheese sauce perfectly.
- Velveeta Cheese (1 pound, cubed): Melts smoothly to create a silky, creamy cheese sauce that binds the dish.
- Small Onion (1, chopped): Adds a mild sweetness and depth of flavor when sautéed.
- Garlic Cloves (2, minced): Infuses aromatic notes essential for savory appeal.
- Diced Tomatoes with Green Chilies (1 can, 10 oz, optional): Adds tang and a subtle kick, enhancing complexity.
- Milk or Heavy Cream (1 cup): Creates a creamy sauce base and helps melt the Velveeta smoothly.
- Butter (2 tablespoons): Used for sautéing onion and garlic, adds richness.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors.
- Paprika (1 teaspoon, optional): Adds subtle smokiness and mild warmth.
- Crushed Red Pepper Flakes (½ teaspoon, optional): Provides a gentle heat balance to the creamy dish.
- Fresh Parsley (chopped, for garnish): Brightens and adds fresh herbal notes.
Instructions
- Cook the Bow Tie Pasta
Bring a large pot of salted water to a rolling boil and add the bow tie pasta. Cook it according to package directions until al dente, about 10-12 minutes, ensuring a tender yet firm bite that will hold up in the sauce. Drain well, reserving half a cup of pasta water to adjust sauce consistency if needed.
- Sauté Aromatics and Brown Beef
In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, usually 3 to 4 minutes, which builds a flavorful base. Stir in minced garlic and cook for 30 more seconds to release its aroma. Add ground beef and cook until browned completely, breaking meat apart to ensure even cooking. Drain excess grease to prevent a greasy sauce.
- Season and Add Tomatoes
Season the beef mixture with salt, freshly ground black pepper, and optional spices like paprika and red pepper flakes to enhance flavor. Add the can of diced tomatoes with green chilies if using, and let it simmer for 2 to 3 minutes. This step allows the tomatoes to infuse their tangy juiciness throughout the savory beef.
- Create the Creamy Velveeta Sauce
Pour in milk or heavy cream to the skillet, stirring to combine and warm slightly. Lower the heat to low and gradually add cubed Velveeta cheese a few pieces at a time, stirring constantly until the sauce is smooth and completely melted. If the sauce thickens too much, adjust by adding a splash of the reserved pasta water to reach the perfect creamy consistency.
- Combine Pasta and Sauce
Add the cooked bow tie pasta into the cheesy beef sauce, gently folding to ensure the pasta is evenly coated with the velvety sauce. Taste the mixture, then adjust salt and pepper if necessary to suit your palate. This final mix blends all the components harmoniously.
- Garnish and Serve
Remove from heat and sprinkle generously with freshly chopped parsley for a pop of color and fresh herbal brightness. Serve immediately while warm to enjoy the creamy texture and full flavor at its best.
- Velveeta cheese provides an ultra-creamy texture that melts perfectly without separating like some cheeses.
- Reserving pasta water is key for adjusting sauce thickness to your preference.
- You can substitute ground beef with leaner ground turkey or chicken for a lighter version.
- This dish reheats well and is ideal for meal prepping.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or reserved pasta water to regain creamy consistency.
Serving Suggestions
Pair this creamy Velveeta beef and pasta with a crisp green salad or steamed vegetables for balance. A side of garlic bread or crusty rolls complements the richness beautifully.
- Use medium heat to melt Velveeta slowly, preventing the cheese from breaking or becoming grainy.
- Adding diced tomatoes with chilies adds moisture and a lightly spicy tang, but can be omitted if you prefer simpler flavors.
- Don’t overcook the pasta; al dente texture helps it hold the sauce better and prevents mushiness.
- Fresh parsley adds not only color but herbal freshness that brightens the overall dish.
FAQs
- Can I use a different pasta shape?
Yes, penne, rotini, or shells work well as they hold the cheese sauce nicely.
- Is Velveeta necessary, or can I use other cheeses?
Velveeta melts smoothly, but processed cheeses like American slices or a mild cheddar with cream can be alternatives though texture may vary.
- How can I make this dish spicier?
Add extra crushed red pepper flakes or use diced tomatoes with extra green chilies.
- Can I prepare this recipe ahead of time?
You can cook the pasta and sauce separately and combine before reheating to retain creaminess.
- Is this recipe gluten-free?
Use gluten-free bow tie pasta to make this dish fully gluten-free.
- Can I freeze leftovers?
Freezing is possible but may change the texture of the creamy sauce slightly; thaw and reheat gently.
Creamy Velveeta Beef Pasta
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking beef and sauce
- 1 strainer to drain pasta
- 1 spatula for stirring and breaking meat
Ingredients
- 1 pound ground beef
- 12 ounces bow tie farfalle pasta
- 1 pound Velveeta cheese cubed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 10 oz diced tomatoes with green chilies (optional)
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon paprika optional
- 1/2 teaspoon crushed red pepper flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook bow tie pasta until al dente according to package instructions; drain and reserve ½ cup pasta water.
- In a large skillet, melt butter over medium heat; add chopped onion and cook until soft and translucent, about 3 to 4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet and cook, breaking it apart until browned and fully cooked; drain excess grease.
- Season with salt, black pepper, paprika, and red pepper flakes if using; stir to combine.
- Pour in diced tomatoes with green chilies if desired, simmer for 2 to 3 minutes.
- Add milk or heavy cream and stir to begin forming the creamy sauce.
- Lower heat and gradually add cubed Velveeta cheese, stirring until melted and sauce is smooth; add reserved pasta water if sauce is too thick.
- Add cooked pasta to the cheese and beef mixture and gently stir to coat thoroughly.
- Taste and adjust seasoning if needed.
- Remove from heat, garnish with chopped fresh parsley, and serve immediately.
Notes
- Add extra crushed red pepper flakes for more heat.
- Ground turkey or chicken can replace beef for a leaner dish.
- Store leftovers in an airtight container in the refrigerator for several days.
