Creamy Velveeta Beef Bowtie Pasta 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 bowtie pasta in boiling salted water according to package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
In a large skillet or Dutch oven, brown the ground beef over medium heat until fully cooked. Season with salt and pepper, then drain excess fat if needed.
Reduce heat to medium-low. Add softened cream cheese to the beef and stir until melted and creamy. Next, fold in Velveeta cubes, stirring until the cheese melts completely and the sauce is smooth.
Mix in the cream of chicken soup and the entire can of Rotel with its juices. Stir thoroughly until well combined and heated through.
Add the cooked bowtie pasta to the cheesy beef sauce. Toss gently to coat all the noodles evenly. If the sauce feels too thick, gradually add reserved pasta water to reach your preferred consistency.
Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with chopped parsley or extra shredded cheese if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8