Creamy Velveeta Beef and Bowtie Pasta combines hearty ground beef, tender farfalle, Velveeta, cream cheese, Rotel tomatoes, and creamy condensed soup in one rich and satisfying dinner. Every bowtie catches plenty of cheesy beef sauce, while the tomatoes and green chilies add a flavorful contrast to the creamy base.
This pasta comes together in about 35 minutes, making it practical for a busy dinner. You cook the bowtie pasta separately while browning the beef, then melt the cheeses directly into the skillet. Finally, Rotel and a little reserved pasta water help create the desired consistency.
Creamy Velveeta Beef and Bowtie Pasta also makes a generous batch. With 2¼ pounds of ground beef and a full pound of pasta, the recipe serves about eight people.
I started saving pasta water routinely after realizing how useful it is for thick cheese sauces. With a combination of Velveeta and cream cheese, this sauce starts out very rich and thick. Instead of adding extra milk and changing the flavor, I stir in a little reserved pasta water at a time. That gives me much more control over the final texture. I also like bowtie pasta here because the folds and ridges hold onto bits of beef and creamy sauce. Once everything gets tossed together, every scoop has pasta, seasoned beef, tomatoes, and plenty of melted cheese.
Creamy Velveeta Beef and Bowtie Pasta: Easy Cheesy Dinner
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente.
- Before draining the pasta, reserve up to 1 cup of pasta water. Drain the bowties and set them aside.
- Cook the ground beef in a large skillet over medium heat, breaking it into crumbles, until completely browned. Drain the excess grease.
- Reduce the heat to medium-low. Add the cubed Velveeta, softened cream cheese, and cream of chicken soup to the beef.
- Stir until the cheeses are completely melted and the sauce becomes smooth and creamy.
- Add the undrained Rotel tomatoes with green chilies. Stir well and simmer gently for 3 to 5 minutes.
- If the sauce is too thick, gradually stir in a little reserved pasta water until it reaches the desired creamy consistency.
- Add the cooked bowtie pasta and gently toss until every piece is coated evenly with the cheesy beef sauce.
- Serve immediately while hot and creamy. Finish with optional cracked black pepper or chopped parsley.
Notes
Preparing the Bowtie Pasta and Ground Beef
Cook the Farfalle Until Al Dente
Bring a large pot of salted water to a boil.
Add 16 ounces of bowtie pasta, also called farfalle, and cook according to the package directions until al dente.
Before draining the pasta, carefully reserve up to 1 cup of the cooking water.
Don’t skip this step. You may not need the entire cup, but having it ready makes adjusting the cheese sauce much easier later.
Drain the pasta and set it aside.
Avoid rinsing the bowties because you’ll soon toss them directly into the creamy beef mixture.
The pasta should remain slightly firm at this stage. It will spend a little more time in the warm sauce before serving.
Brown the Ground Beef
While the pasta cooks, place 2¼ pounds ground beef in a large skillet over medium heat.
Cook the beef while breaking it into small crumbles.
Continue until the meat has browned completely.
Then carefully drain the excess grease from the skillet.
Breaking the beef into relatively small pieces works particularly well for Creamy Velveeta Beef and Bowtie Pasta. Small crumbles distribute throughout the sauce and settle naturally between the folds of the farfalle.
Return the skillet to the stove after draining.
Reduce the heat to medium-low before adding the dairy ingredients. Lower heat allows the cheeses to melt gradually and helps you create a smoother sauce.
Making the Velveeta Beef Sauce
Melt the Velveeta and Cream Cheese
Cut 16 ounces Velveeta cheese into cubes before adding it to the skillet.
Add the cubed Velveeta to the browned ground beef along with 8 ounces softened cream cheese and one 10.5-ounce can of cream of chicken soup.
Stir the mixture continuously over medium-low heat.
At first, the ingredients will look separate and quite thick. However, the Velveeta will gradually melt while the softened cream cheese blends into the soup.
Continue stirring until the cheeses melt completely and the mixture develops a smooth, creamy consistency.
Keeping the heat moderate helps the sauce come together without requiring a rapid boil.
Add the Rotel Tomatoes and Green Chilies
Pour one undrained 10-ounce can of Rotel tomatoes with green chilies into the skillet.
Include the liquid from the can because it helps loosen the rich cheese mixture while distributing the tomato and chile flavor throughout the sauce.
Stir thoroughly.
Then let the mixture simmer gently for approximately 3 to 5 minutes.
The sauce should remain rich and creamy.
However, Velveeta, cream cheese, and condensed soup create a naturally thick mixture. Therefore, don’t worry if the sauce appears thicker than you want at this point.
The reserved pasta water will let you adjust the consistency immediately before adding the bowties.
Combining the Pasta With the Creamy Sauce
Adjust the Sauce With Pasta Water
Check the consistency of the cheese and beef mixture before adding the pasta.
If the sauce feels too thick, add a small splash of the reserved pasta water.
Stir thoroughly before adding more.
Continue gradually until the sauce reaches your preferred creamy consistency.
You may only need a small portion of the reserved cup. Therefore, avoid pouring all of it into the skillet at once.
A gradual approach gives you much better control.
Remember that the sauce needs enough fluidity to coat 16 ounces of bowtie pasta. A mixture that looks perfect around the beef alone may become noticeably thicker once you add the farfalle.
Coat Every Bowtie With Cheese Sauce
Add the drained bowtie pasta to the skillet.
Gently toss until every piece gets coated with the creamy Velveeta beef sauce.
Take your time so you don’t break the pasta while mixing.
As you toss everything together, the small beef crumbles and Rotel tomatoes should distribute throughout the bowties.
Check the consistency once more.
If Creamy Velveeta Beef and Bowtie Pasta becomes thicker than you prefer, add another small splash of reserved pasta water and toss again.
Once everything looks creamy and evenly combined, remove the skillet from the heat and prepare to serve it immediately.
Serving and Customizing the Pasta
Serve the Pasta While Hot and Creamy
Creamy Velveeta Beef and Bowtie Pasta tastes best when served immediately after mixing.
Divide the pasta among bowls or plates while the sauce remains hot and fluid.
If desired, add a little freshly cracked black pepper over each serving.
Chopped parsley also provides a simple finishing touch and adds fresh color against the creamy orange cheese sauce.
Because the recipe makes approximately eight servings, it works well when you need a substantial family meal.
The pasta already contains plenty of ground beef, so you don’t need another main protein alongside it.
Keep the Sides Simple
A simple green salad makes an easy contrast to the rich pasta.
You can also serve steamed or roasted vegetables alongside it.
Garlic bread works particularly well when you want a heartier dinner.
Since the pasta sauce contains plenty of cheese and beef, lighter sides can balance the meal without competing with its creamy texture.
If you have leftovers, refrigerate them in a covered container.
The sauce will naturally thicken as it cools. Therefore, when reheating, add a small splash of water as needed and stir gently until the sauce loosens again.
Heat only until the pasta and beef become thoroughly hot, then serve.
Ingredients
- 2¼ pounds ground beef
- 16 ounces bowtie pasta (farfalle)
- 16 ounces Velveeta cheese, cubed
- 8 ounces cream cheese, softened
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
- Up to 1 cup reserved pasta water
- Cracked black pepper, optional, for serving
- Chopped parsley, optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente.
- Before draining, reserve up to 1 cup pasta water. Drain the pasta and set it aside.
- Meanwhile, cook the ground beef in a large skillet over medium heat, breaking it into crumbles until completely browned. Drain the excess grease.
- Reduce the heat to medium-low. Add the cubed Velveeta, softened cream cheese, and cream of chicken soup.
- Stir until the cheeses melt completely and the sauce becomes smooth and creamy.
- Add the undrained Rotel tomatoes and stir well. Simmer gently for 3 to 5 minutes.
- If the sauce feels too thick, gradually stir in reserved pasta water until it reaches your preferred consistency.
- Add the cooked bowtie pasta and gently toss until every piece gets coated in the creamy beef and cheese sauce.
- Serve immediately with optional cracked black pepper or chopped parsley.
Frequently Asked Questions
Can I use another pasta for Creamy Velveeta Beef and Bowtie Pasta?
Yes. Bowtie pasta works especially well because its folds hold the thick cheese sauce and beef crumbles, but another medium pasta shape can also work.
Should I drain the Rotel tomatoes?
No. Add the Rotel tomatoes with green chilies undrained. Their liquid helps blend the tomatoes into the rich cheese sauce.
Why should I reserve the pasta water?
The pasta water lets you gradually loosen the sauce without making it unnecessarily thin. Start with a small amount and add more only when needed.
Can I leave out the cream cheese?
The cream cheese contributes to the rich, creamy consistency of this particular recipe. Leaving it out will change both the texture and flavor of the finished sauce.
How many people does this recipe serve?
Creamy Velveeta Beef and Bowtie Pasta makes approximately eight servings. The recipe takes about 10 minutes to prepare and 25 minutes to cook.
Conclusion
Creamy Velveeta Beef and Bowtie Pasta delivers a hearty pasta dinner with only a handful of easy ingredients.
Ground beef creates the savory base, while Velveeta, cream cheese, and cream of chicken soup form the rich sauce. Undrained Rotel tomatoes add tomato flavor and green chilies without requiring additional preparation.
Most importantly, reserved pasta water gives you control over the final consistency. Add just enough to keep the sauce creamy before tossing in the cooked farfalle.
With about 10 minutes of preparation and 25 minutes of cooking, Creamy Velveeta Beef and Bowtie Pasta makes a generous eight-serving dinner that’s rich, cheesy, and easy to serve straight from the skillet.
