Creamy Velveeta Beef Rigatoni Skillet with Rotel and Cream Cheese
Ingredients:
2.25 lbs ground beef
1 big block Velveeta cheese, cubed (about 16 oz)
1 (8 oz) block cream cheese, softened
1 (10.5 oz) can cream of chicken soup
1 can Rotel tomatoes with green chilies, undrained
8 oz Rigatoni pasta or 1 box bowtie noodles (farfalle)
(Optional) 1 cup reserved pasta water for thinning the sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & pepper to taste
Fresh parsley for garnish (adds color and a fresh bite)
Directions:
Bring a large pot of salted water to a boil and cook the rigatoni until just tender. Drain and set aside, saving about a cup of the pasta water.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any extra grease.
Season the beef with garlic powder, onion powder, salt, and pepper. Lower the heat and stir in the cream cheese, Velveeta cubes, cream of chicken soup, and the entire can of Rotel, including juices.
Stir gently and continuously until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta to the skillet and mix until evenly coated. If the sauce feels too thick, stir in a bit of the reserved pasta water until the texture is creamy and coats the pasta well.
Let everything simmer for a couple more minutes, stirring occasionally, until heated through.
Serve warm with a sprinkle of fresh parsley on top for color and a fresh finish.
Cooking Time: 30 minutes | Servings: 6–8 | Calories: 750 per serving