Creamy Velveeta Beef Pasta with Bowtie Noodles
Ingredients:
2.25 pounds ground beef
1 (8 oz) block of cream cheese, softened
1 big block of Velveeta cheese, cubed
1 can cream of chicken soup
1 can Rotel tomatoes with chilies, undrained
1 box bowtie noodles (farfalle)
1 cup pasta water, reserved to thin the sauce
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie noodles and cook according to the package directions until al dente. Once done, reserve 1 cup of pasta water, then drain the noodles and set them aside.
Cook the Ground Beef: In a large skillet or saucepan, brown the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain any excess grease.
Make the Sauce: Lower the heat to medium-low and add the softened cream cheese, cubed Velveeta, and cream of chicken soup to the skillet with the beef. Stir constantly until the cheeses melt and the mixture becomes smooth.
Add the Rotel: Stir in the can of undrained Rotel tomatoes with chilies. Let the sauce simmer for 3-5 minutes, allowing all the flavors to meld together.
Adjust Consistency: Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Combine with Pasta: Add the cooked bowtie pasta to the skillet, stirring well to coat the noodles in the creamy beef sauce.
Serve: Once everything is well mixed and heated through, serve the creamy Velveeta beef sauce pasta hot.
Cooking Time: 30 minutes | Servings: 6-8 | Calories: ~550 per serving