Velveeta Beef Pasta served 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: Boil the bowtie noodles according to package directions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
Brown the beef: In a large skillet or Dutch oven over medium heat, cook the ground beef until fully browned. Season lightly with salt and pepper. Drain any excess grease if needed.
Melt in the cheeses: Lower the heat to medium-low. Add the softened cream cheese to the beef and stir until melted and creamy. Then add in the Velveeta cubes and continue stirring until smooth and fully combined.
Stir in the extras: Mix in the cream of chicken soup and the full can of Rotel (with liquid). Stir until everything is well blended and heated through.
Combine with pasta: Add the cooked bowtie noodles into the cheesy beef mixture. Gently toss to coat the pasta evenly. Add a splash of reserved pasta water at a time if the sauce is too thick for your liking.
Serve it up: Taste and adjust salt and pepper as needed. Serve hot, optionally garnished with chopped parsley or extra shredded cheese.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8
Calories: ~700 per serving (approximate)