Creamy Velveeta Beef Bowtie Pasta Recipe
Creamy Velveeta Beef Bowtie Pasta is a comforting and flavorful one-pot meal featuring tender bowtie pasta coated in a rich, cheesy Velveeta and beef sauce. Ground beef is simmered with tomatoes, Italian seasonings, and garlic to create a hearty base, then combined with creamy Velveeta cheese and heavy cream for a velvety finish. This delicious dish is perfect for a satisfying family dinner, garnished with fresh parsley for a touch of color and freshness.
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Total Time: 55 Minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef Sauce
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or more to taste
- Pinch of red pepper flakes (optional)
Pasta and Cheese
- 1 pound bowtie pasta (Farfalle)
- 16 ounces Velveeta cheese, cut into 1-inch cubes
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare Ingredients: Gather all ingredients. Finely dice the yellow onion, mince the garlic, and cut the Velveeta cheese into 1-inch cubes. Prepare a large pot or Dutch oven for the beef and sauce, and a separate large pot for cooking the pasta.
- Brown the Beef: Heat 1 tablespoon olive oil in the large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until no pink remains. Drain any excess fat. Add the diced onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Simmer the Sauce: Add the undrained diced tomatoes, tomato sauce, and beef broth into the pot. Stir in Worcestershire sauce, Italian seasoning, black pepper, and salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally to deepen the flavors.
- Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Add the bowtie pasta and stir immediately to prevent sticking. Cook the pasta until al dente, according to package instructions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta thoroughly without rinsing.
- Melt the Cheese: Lower the heat under the sauce pot to its lowest setting. Add all the cubed Velveeta cheese and stir continuously until it melts completely into a smooth, creamy sauce. Stir in the heavy cream until fully combined. Taste the sauce and adjust seasonings, adding more salt, pepper, or red pepper flakes as desired.
- Combine Pasta and Sauce: Add the drained bowtie pasta directly to the pot with the creamy beef sauce. Toss gently to ensure each piece of pasta is well coated. If the sauce appears too thick, add a splash or two of the reserved pasta water and stir until the desired consistency is reached.
- Serve: Serve the pasta immediately while piping hot. Garnish with freshly chopped parsley if desired. This dish pairs wonderfully with a crisp green salad or warm, crusty bread for a complete meal.
Notes
- Use lean ground beef to reduce excess fat and keep the dish healthier.
- You can substitute Velveeta with processed cheese alternatives if preferred, but it may affect the texture.
- Reserve pasta water to thin the sauce as needed and help it cling better to the pasta.
- Add red pepper flakes sparingly to introduce a subtle heat without overpowering the dish.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Make sure not to rinse pasta after draining to keep the sauce adhering well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to prevent the cheese from separating.
