Description
Velveeta beef & bowtie pasta delivers rich, cheesy comfort in one hearty skillet meal. Quick preparation and simple ingredients make this dish a family favorite you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) ground beef (or ground turkey)
- 12 oz (340 g) bowtie (farfalle) pasta
- 8 oz (227 g) Velveeta cheese, cubed
- ½ cup shredded cheddar cheese (optional)
- ½ cup milk
- 1 cup beef broth (or water)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel tomatoes with green chilies, drained (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsps fresh parsley, chopped (for garnish)
Instructions
- Pasta Preparation: Boil salted water in a large pot and cook bowtie pasta until al dente. Drain and set aside, reserving for later integration.
- Meat Foundation: Sear ground beef in a skillet over medium-high heat, fragmenting into golden-brown morsels. Drain excess fat, then introduce finely chopped onions and garlic, sautéing until translucent and aromatic.
- Flavor Infusion: Add Rotel tomatoes, beef broth, and a symphony of seasonings including salt, black pepper, smoked paprika, garlic powder, and onion powder. Simmer to marry the flavor profiles and develop depth.
- Cheese Transformation: Reduce heat to medium-low. Gradually melt Velveeta cheese cubes into the mixture, incorporating milk and stirring consistently. Fold in additional shredded cheddar to create a multi-layered, creamy sauce.
- Final Fusion: Reunite cooked pasta with the cheese mixture, ensuring every pasta piece is luxuriously coated. Warm through to create a harmonious, comforting dish that melds all ingredients into a cohesive culinary experience.
- Presentation: Garnish with fresh parsley, serving immediately to capture the peak of temperature and creamy texture.
Notes
- Pasta Perfection: Cook bowtie pasta al dente to prevent mushiness, ensuring a slight bite that holds up beautifully in the creamy sauce.
- Fat Management: Thoroughly drain beef fat after browning to prevent a greasy dish and maintain a clean, rich flavor profile.
- Cheese Melting Technique: Add Velveeta and milk gradually while stirring constantly to create a smooth, lump-free sauce without scorching.
- Seasoning Balance: Adjust salt and spices cautiously, as Rotel tomatoes and beef broth already contribute significant flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 482
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg