Cheesy Velveeta Beef Bowtie Pasta

This cheesy Velveeta beef & bowtie pasta recipe is one of those weeknight winners that is quick to make, hearty enough to satisfy, and packed with creamy, savory flavor that always hits the spot. With just 10 minutes of prep and about 25 minutes of cooking time, you can have an easy pasta dinner full of cheesy goodness using pantry staples and minimal effort. Perfect for busy nights, this creamy beef pasta delivers comfort food in only 35 minutes.

I first made this cheesy Velveeta beef & bowtie pasta on a chilly night when comfort food was the only thing that would do, and it quickly became a recurring request from everyone in my house. The creamy, melty cheese sauce paired with tangy tomatoes, hearty ground beef, and that distinctive bowtie shape creates a classic weeknight pasta that is simply irresistible after a long day. Now, whenever someone asks for 'the cheesiest pasta,' this recipe is always my answer.

Gather Your Ingredients

• Bowtie (farfalle) pasta: The signature shape holds the creamy sauce in every fold; use high quality dried pasta for the best texture and cook just until al dente to avoid mushy noodles. Gluten free versions work if needed.
• Ground beef: Adds rich flavor and hearty protein; opt for lean ground beef for less grease, or sub with ground turkey for a lighter meal.
• Small onion, diced: Builds subtle sweetness and depth as it cooks with beef. Choose firm onions with golden skin for best flavor.
• Garlic, minced: Brings aroma and zip to the sauce; use fresh garlic for boldness or pre-minced in a pinch, but note flavor may vary.
• Diced tomatoes with green chilies, undrained (like Rotel): Adds tang and a gentle kick; fire roasted or mild varieties work depending on your preference, and can substitute plain tomatoes with chili powder if needed.
• Cream of mushroom soup: Creates a luscious, velvety sauce base; mushroom variety keeps flavors balanced, but any creamy soup can be used in a bind.
• Velveeta cheese, cubed: Melts smoothly for a rich cheese sauce; shred or cube yourself for even melting, or swap with cheddar, Colby Jack, or dairy free cheese for alternatives.
• Salt and pepper, to taste: Essential for seasoning to balance the flavors; use kosher salt for best results and season throughout cooking.

How to Make Cheesy Velveeta Beef & Bowtie Pasta

Cook the bowtie pasta until al dente:

Bring a large pot of salted water to a rolling boil and add the bowtie pasta. Stir gently and cook for about 10 to 11 minutes until just al dente, so the pasta stays firm when mixed with the sauce. Drain well, do not rinse, and reserve a splash of pasta water for a silkier sauce if desired.

Brown the beef and onion for a flavorful base:

In a large skillet over medium heat, cook the ground beef and diced onion together. Sprinkle with a pinch of salt to draw out the onion's sweetness. Break the beef into small crumbles and cook for about 5 to 7 minutes until browned and onions are tender. Drain excess grease for a lighter dish.

Sauté garlic to build aroma:

Add the minced garlic, stirring constantly for one minute until fragrant but not browned. This brings out bold aroma and prevents bitterness; add next ingredients promptly once you smell the garlic bloom.

Stir in soup and tomatoes for creamy body:

Add the cream of mushroom soup and undrained diced tomatoes with green chilies. Mix until well blended and bubbling, then reduce heat to medium low. Let sauce gently come together for about 3 minutes, allowing flavors to meld.

Melt the Velveeta into the sauce:

Add the cubed Velveeta cheese and keep stirring until it melts completely, blending into a smooth, creamy sauce that coats your spoon. This process takes about 5 minutes; use low heat so nothing scorches and mixture stays silky.

Combine pasta and sauce for ultimate creaminess:

Gently toss cooked bowtie pasta into the skillet and stir until every piece is glossy and coated in the cheesy beef sauce. Add reserved pasta water if you prefer a looser consistency. Taste and adjust salt and pepper as needed before serving.

Serve hot for maximum melty goodness:

Spoon the cheesy Velveeta beef & bowtie pasta into bowls while piping hot and creamy. Top with chopped fresh parsley for color if desired, and enjoy right away for best texture and flavor.

My favorite thing is using fire roasted tomatoes for an extra smoky layer—one night my youngest helped me cube the Velveeta and declared it was the cheesiest ever after dinner. We often use up leftover veggies in this recipe or double the pasta to stretch for more servings. It is always a hit at the table and makes quick work of whatever is in the fridge.

Smart Swaps and Variations

Use ground turkey or chicken as a lighter alternative to beef for a leaner meal while still delivering plenty of flavor. Substitute gluten free bowtie or chickpea pasta for a celiac friendly version. If you do not want to use Velveeta, try cheddar, Colby Jack, or a dairy free meltable cheese. Swap Rotel with plain diced tomatoes and a pinch of chili powder to control spice. Add extra vegetables like spinach, broccoli, or even canned black beans for a Tex Mex inspired twist and to boost nutrition or stretch the recipe for a larger crowd.

How to Store and Reheat Cheesy Velveeta Beef & Bowtie Pasta

Let leftovers cool completely before storing to keep the texture creamy and prevent sogginess. Store pasta in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to revive the sauce. You can also freeze single portions in glass containers with tight fitting lids for up to two months; thaw overnight in the fridge for best results. For speedy weeknight meals, prep pasta and beef a day ahead and combine with sauce just before serving.

What to Serve with Cheesy Velveeta Beef & Bowtie Pasta

Pair this cheesy beef pasta with a simple green salad tossed in a tangy vinaigrette to balance the richness of the gooey sauce. Warm garlic bread or homemade focaccia turns it into a restaurant worthy meal for busy nights. For added color and crunch, serve alongside steamed green beans or roasted broccoli. Ideal for casual family dinners or quick entertaining, this pasta is always the main event on any table.

Nutritional Benefits

This Velveeta beef & bowtie pasta recipe is a hearty source of protein and iron from the beef and cheese, which helps support muscle growth and sustained energy. Bowtie pasta offers complex carbohydrates for lasting satisfaction, while tomatoes and onions provide antioxidants including vitamin C to boost immunity. The recipe is naturally nut free and can be modified for gluten free or dairy free diets, and one serving delivers about 25 grams of protein with around 600 calories—making it a balanced, comforting main dish for families.

Recipe Success Tips

If your sauce gets too thick, simply add a splash of reserved pasta water or milk to smooth it out again. Be sure to cube or shred the Velveeta small for even melting, preventing lumps or clumping. Always cook the pasta to al dente, as it will continue softening in the hot cheese sauce and maintain the perfect bite. If cheese separates during reheating, whisk in extra milk until smooth and glossy once more.

This easy cheesy Velveeta beef & bowtie pasta has become our family's go to comfort meal for weeknights. Try adding it to your dinner rotation for maximum cheesy satisfaction, and experiment with variations to make it your own favorite too.

Common Questions About This Recipe

→ Can I use another cheese instead of Velveeta?

Yes, cheddar or American cheese can be substituted; meltability may vary and affect creaminess.

→ Should the pasta be cooked separately?

Yes, boil pasta according to package directions before combining with the beef mixture.

→ How can I add more vegetables?

Try adding bell peppers, spinach, or mushrooms when sautéing the onion for extra flavor and nutrition.

→ Is it possible to make this dish spicier?

Use diced tomatoes with extra chilies, add jalapeños, or sprinkle in crushed red pepper to adjust heat.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days; reheat gently, adding a splash of milk if needed.