How to Make Creamy Velveeta Beef Pasta with Bowtie Noodles
If you’re craving a rich, cheesy, and satisfying meal, this Velveeta Beef Pasta with Bowtie Noodles recipe is a must-try! Combining tender ground beef, velvety Velveeta cheese, and perfectly cooked bowtie pasta, this dish is a crowd-pleaser that’s quick enough for weeknights but delicious enough for special occasions. Plus, it’s beginner-friendly—no fancy techniques required!
Velveeta, a processed cheese known for its ultra-smooth melt, has been a pantry staple since the early 1900s. Paired with hearty beef and fun bowtie noodles (also called farfalle), this recipe delivers comfort food at its finest. While not the lightest option, it’s a great source of protein and can be customized with veggies for extra nutrition.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes!
- Family-Friendly: Kids and adults alike adore the creamy, cheesy flavor.
- Customizable: Swap ingredients or add veggies to suit your taste.
Velveeta Beef Pasta with Bowtie Noodles Recipe
Ingredients
- 1 lb (450g) ground beef (85% lean for best flavor)
- 12 oz (340g) bowtie pasta (farfalle)
- 1 (16 oz) block Velveeta cheese, cubed (or 2 cups shredded)
- 1 cup milk (whole or 2% for creaminess)
- 1 (10.5 oz) can condensed cream of mushroom soup (or cheddar for extra cheesiness)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional, for smokiness)
Optional Add-Ins
- Diced bell peppers
- Sliced mushrooms
- Spinach or broccoli
- Crushed red pepper flakes for heat
Instructions
- Cook the pasta: Boil bowtie noodles in salted water until al dente (about 10 minutes). Drain and set aside.
- Brown the beef: Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft (2-3 minutes). Add ground beef, breaking it apart with a spatula, and cook until no pink remains (5-6 minutes). Drain excess fat if needed.
- Make the cheese sauce: Reduce heat to low. Stir in condensed soup, milk, and cubed Velveeta. Mix until cheese melts completely (3-4 minutes). Season with salt, pepper, and paprika.
- Combine: Add cooked pasta to the skillet, tossing until evenly coated. If the sauce is too thick, add a splash of milk or pasta water.
- Serve: Garnish with fresh parsley or grated Parmesan. Enjoy hot!
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
Nutrition Info (Per Serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 520 | 45g | 24g | 30g |
Pro Tips & Variations
- Don’t overcook the pasta: Slightly undercook it since it’ll soak up the sauce.
- Use fresh garlic: Jarred garlic can lack flavor.
- For a crispy topping: Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.
- Short on time? Use pre-shredded Velveeta or a cheese sauce packet.
FAQs
Can I use a different pasta shape?
Absolutely! Penne, rotini, or elbow macaroni work well. Adjust cooking time based on package instructions.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
Can I make this ahead?
Yes! Assemble without cooking the pasta, refrigerate, and bake at 350°F (175°C) for 20-25 minutes when ready to serve.
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