Creamy Velveeta Beef Pasta with Bowtie Noodles
Creamy, cheesy, and downright comforting, this dish features tender bowtie pasta wrapped in a silky Velveeta cheese sauce with juicy browned beef.
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Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 1 lb Ground beef (lean, 80/20) Room temperature if possible
- 12 oz Bowtie pasta (farfalle) Dried
- 8 oz Velveeta cheese Cubed for easy melting
- 1 small Onion Finely chopped (optional; adds flavor)
- 1 clove Garlic Minced (optional)
- 1 tsp Salt Divided
- 1/2 tsp Black pepper Divided
- 1 tbsp Butter Optional, for richer sauce
- 1/2 cup Milk Optional; to loosen sauce if needed
- to taste Fresh parsley or green onions Chopped, for garnish (optional)
Instructions
- Cook the bowtie pasta according to the package instructions until al dente (usually 9–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- In a large skillet over medium heat, add the ground beef (and chopped onion if using). Cook until the beef is browned and the onion is softened, about 6–8 minutes. If you used beef with higher fat content, carefully drain excess fat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Add the minced garlic in the last minute and stir.
- Add the cooked pasta to the skillet with the beef, tossing gently to combine and warm through. If the skillet seems dry, add the tablespoon of butter or a splash of the reserved pasta water.
- Stir in the cubed Velveeta cheese and allow it to melt, mixing until creamy and combined. If the sauce looks too thick, stir in up to 1/2 cup milk or more reserved pasta water a little at a time until you reach your desired consistency. Taste and adjust seasoning with remaining salt and pepper.
- Serve hot, garnished with chopped parsley or green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can freeze the cooked dish in a freezer-safe container for up to 2 months.