Creamy Velveeta Beef Pasta
This creamy Velveeta beef and bow tie pasta dish features ground beef, melted Velveeta cheese, and bow tie pasta in a rich, cheesy sauce, perfect for comforting family meals.
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.