If you’re anything like me, there are nights when all you want is a comforting, no-fuss dinner that you can pull together without dirtying every dish in your kitchen. That’s exactly where this Cheesy Velveeta Beef Bowtie Pasta comes in. It’s the kind of meal that makes everyone at the table happy—kids love it because it’s creamy and cheesy, and adults appreciate the hearty beef and simple prep. It’s also perfect for those weeknights when time is tight, and the last thing you want is a complicated recipe.

Let me tell you, this dish has saved me more than once when the fridge was looking a little bare, and I needed to feed a hungry crowd fast. It checks all the boxes: it’s easy, filling, flavorful, and only needs one main skillet (plus a pot to boil the pasta, but we’ll let that slide). The combination of tender bowtie pasta, savory ground beef, and that rich, creamy Velveeta cheese sauce is pure comfort food at its finest.

I’ve made this dish a dozen different ways over the years, depending on what I had on hand. But the version I’m sharing with you today is my go-to. It’s reliable, family-approved, and full of flavor thanks to the smoky paprika, Italian seasoning, and that little kick from the diced tomatoes with green chilies. So let’s get cooking!

INGREDIENTS YOU’LL NEED:

Here’s what you’ll want to have ready before diving in:

For the pasta:

12 oz bowtie pasta (farfalle)
Water for boiling
Salt for pasta water

For the beef and sauce:

1 tbsp olive oil (optional, for added flavor)
1 lb ground beef
1 medium onion, diced
2 garlic cloves, minced
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
½ cup beef broth (or water, if that’s what you’ve got)
8 oz Velveeta cheese, cubed
½ tsp smoked paprika (optional but adds depth)
½ tsp Italian seasoning
Salt and black pepper, to taste

Optional toppings:

Chopped parsley or green onions
Shredded cheddar cheese (if you want even more cheesiness)

STEP 1: COOK THE PASTA

Start by bringing a large pot of salted water to a rolling boil. You’ll want to season it generously—like the sea! Once it’s boiling, toss in your bowtie pasta and cook it until it’s just al dente, according to the package instructions. Drain it well and set it aside while we work on the sauce.

Tip: Don’t forget to give the pasta a quick toss with a splash of olive oil or a pat of butter after draining to keep it from sticking together while it sits.

STEP 2: BROWN THE BEEF

Now let’s move over to the skillet. Heat up a tablespoon of olive oil in a large skillet or saucepan over medium heat. This step is optional, but I find it adds a little extra flavor to the beef.

Once the oil is hot, add in your ground beef. Use a spatula or wooden spoon to break it up into crumbles as it cooks. After about 5–6 minutes, when the beef is browned and cooked through, add the diced onion and minced garlic. Sauté everything together for another 3–4 minutes until the onion is soft and your kitchen smells amazing.

Pro Tip: If your beef releases a lot of grease, feel free to drain off some of the excess before moving to the next step. You want rich flavor, not an oily sauce.

STEP 3: BUILD THE SAUCE

Now it’s time to layer in those bold flavors. Stir in the can of diced tomatoes with green chilies, along with the beef broth, smoked paprika, Italian seasoning, salt, and pepper. Let the mixture simmer on medium-low for about 5 minutes. This short simmer lets all the flavors mingle and deepen.

At this point, the kitchen starts smelling like you’ve been cooking something all day—and we’re not even done yet.

STEP 4: ADD THE VELVEETA

Now that your beef and tomato mixture has had time to simmer and thicken slightly, it’s time to reduce the heat to low and stir in your cubed Velveeta cheese. You’ll want to do this gradually, stirring continuously to make sure everything melts evenly and the sauce stays silky smooth.

Be patient here—Velveeta melts beautifully, but it helps to stir gently as it goes. After a few minutes, you’ll notice the sauce turning glossy and rich. That’s your cue that it’s ready for the pasta!

Tip: Cut the Velveeta into smaller cubes before adding it to the skillet. It’ll melt faster and more evenly that way.

STEP 5: COMBINE WITH THE PASTA

Now comes the fun part. Add your cooked and drained bowtie pasta into the skillet with the cheesy beef sauce. Give everything a big stir to make sure all the pasta is coated in that creamy, savory goodness. It might take a minute or two of mixing, especially if your skillet is on the smaller side, but it’s worth the effort to get every bite packed with flavor.

This is also the point where you can make any final seasoning adjustments. Want more black pepper? A little extra salt? Go for it! Taste and tweak to make it just right for you and your family.

STEP 6: GARNISH AND SERVE

Once everything is well combined, it’s time to serve it up! Spoon generous portions into bowls and top with whatever extras you like. I love to add a sprinkle of chopped parsley or green onions for a fresh contrast, and if we’re feeling extra indulgent, a handful of shredded cheddar on top is never a bad idea.

Serve it hot and dig in. This dish is best enjoyed right away while the cheese is perfectly melty and the flavors are at their peak.

MAKE IT YOUR OWN: VARIATIONS AND TIPS

This recipe is super flexible, which makes it perfect for weeknight cooking. Here are a few fun ways to switch things up:

Add veggies: Stir in some sautéed bell peppers, corn, or even spinach if you want to sneak in a few greens.
Swap the meat: Try ground turkey, chicken, or even plant-based ground “beef” if you’re cutting back on red meat.
Spice it up: Add a pinch of crushed red pepper flakes or use hot Rotel if you like more heat.
Make it a bake: Transfer the final mixture to a casserole dish, top with shredded cheese, and broil for a few minutes for a cheesy, golden crust.

You really can’t mess this one up—it’s forgiving, customizable, and always delivers big on flavor.

LEFTOVERS AND STORAGE

If you have leftovers (which is rare at my house!), they keep really well in the fridge. Just store them in an airtight container and reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce.

This dish also makes a great next-day lunch—just as cheesy and satisfying as the night before.

FAQ SECTION

1. Can I use a different type of pasta?

Absolutely! While bowtie pasta holds the sauce nicely, other shapes like penne, rotini, or elbow macaroni work just as well. Just make sure to cook them al dente so they don’t turn mushy when combined with the sauce.

2. What can I use instead of Velveeta?

Velveeta gives this dish its signature creamy texture, but if you prefer something different, try a mix of cream cheese and shredded cheddar. Just keep in mind that the sauce may be slightly less smooth.

3. Can I make this ahead of time?

You sure can. Prepare the full dish, let it cool, and store it in the fridge. When ready to eat, reheat gently on the stovetop or in the microwave, adding a splash of broth or water to revive the creamy consistency.

4. Is this recipe spicy?

The diced tomatoes with green chilies give it a mild kick, but it’s not overly spicy. If you’re cooking for sensitive palates (especially kids), you can use plain diced tomatoes instead.

5. Can I freeze this pasta?

Yes, but with some care. The texture of the sauce may change slightly after freezing, as cheese-based sauces don’t always freeze perfectly. If you do freeze it, make sure to let it thaw overnight in the fridge and reheat slowly while stirring.

6. How do I make this dish more nutritious?

You can bulk up the nutrition by adding veggies like spinach, zucchini, or bell peppers. Swapping out regular pasta for whole wheat or a protein-enriched version is another great option.

7. What sides go well with this dish?

This pasta is hearty on its own, but it pairs nicely with a crisp green salad, steamed veggies, or some crusty garlic bread to soak up every bit of that cheesy sauce.

FINAL THOUGHTS: A FAMILY FAVORITE YOU’LL MAKE AGAIN AND AGAIN

There’s something so satisfying about finding a dinner recipe that checks all the boxes: easy to make, incredibly flavorful, and loved by everyone at the table. This Velveeta Beef Bowtie Pasta is one of those gems. It’s the kind of meal you turn to when you need comfort food fast, and the leftovers are just as crave-worthy the next day.

If you’ve got a busy evening ahead and not a lot of energy left to cook, this recipe will be your best friend. Minimal prep, quick cleanup, and maximum flavor—that’s the magic of a one-pan meal done right.

Give this one a try the next time you’re staring at ground beef and wondering what to make. And if you do, I’d love to hear how it turned out! Share your variations, toppings, or even your own twist in the comments. You might just inspire someone else’s new family favorite.

Until next time—happy cooking, and don’t forget to savor the cheesy goodness while it’s hot!

VELVEETA BEEF BOWTIE PASTA

Author: Mark's Recipe
Total Time: 30 minutes

Print Recipe

Description

A hearty, cheesy, and comforting one-pan meal made with tender bowtie pasta, seasoned ground beef, and creamy Velveeta cheese. Perfect for busy weeknights and loved by both kids and adults!

Instructions

1️⃣ Cook the pasta:
In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.

2️⃣ Brown the beef:
In a large skillet or saucepan, heat olive oil (if using) over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Add the diced onion and garlic, and sauté for 3–4 minutes until the onion is soft and fragrant.

3️⃣ Build the sauce:
Stir in the diced tomatoes with green chilies, beef broth, smoked paprika, Italian seasoning, salt, and black pepper. Simmer for about 5 minutes, allowing the flavors to blend.

4️⃣ Add the Velveeta:
Reduce the heat to low. Stir in the Velveeta cheese cubes, mixing continuously until the cheese is fully melted and the sauce is smooth and creamy.

5️⃣ Combine:
Add the cooked pasta to the skillet and toss well to coat all the pasta in the cheesy beef sauce.

6️⃣ Garnish and serve:
Spoon into bowls and optionally top with chopped parsley, green onions, or extra shredded cheese. Serve hot and enjoy!

Notes

Pasta Alternatives: If you don’t have bowtie pasta, feel free to substitute with penne, rotini, or macaroni—any short pasta will work well to hold the cheesy sauce.
Velveeta Substitution: You can use a mix of cheddar and American cheese if you don’t have Velveeta, though it may not be quite as smooth and creamy.
Add Vegetables: To add more nutrition, toss in some frozen peas, corn, or chopped spinach during the last few minutes of simmering.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4

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