Hey there! So, let me tell you about this Velveeta Beef Bowtie Pasta dish that’s kind of become a staple in our house. I first tried it after a hectic week and, honestly, it felt like a warm hug on a plate. My family was hooked immediately. It’s one of those meals I whip up when I need something comforting (and quick) without too much fuss. Plus, it’s got Velveeta cheese, which is like the secret ingredient that everyone loves but only some admit!
Why You’ll Love This
I make this when I’m craving something cheesy and hearty. It’s a hit at family dinners, especially when everyone’s a bit cranky (we all have those days, right?). My family goes absolutely bonkers for it because, well, who doesn’t love cheese? And if I’m honest, the leftovers—if there are any—taste even better the next day (assuming they manage to last that long!).
Ingredients List
- 1 pound ground beef (I sometimes go for turkey if I want to feel slightly virtuous)
- 1 box bowtie pasta (farfalle), cooked and drained
- 1 can diced tomatoes (my grandmother swears by San Marzano, but I’ve used whatever’s on hand)
- 8 ounces Velveeta cheese, cubed (okay, maybe a bit more…)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish (when I remember!)
Directions
- First off, brown the beef in a large skillet over medium-high heat. Drain the fat. This is usually where I sneak a taste because, you know, quality control.
- Add the diced tomatoes and garlic powder to the skillet. Give it a good stir. Don’t worry if it looks a bit weird at this stage—it always does!
- Now, toss in those Velveeta cubes. Stir until everything’s melted and creamy. Actually, I find it works better if you keep the heat low; that way, nothing sticks.
- Finally, mix in the cooked pasta. Give everything a good toss until it’s all coated in that cheesy goodness.
- Season with salt and pepper, garnish with parsley if you’re feeling fancy, and serve hot.
Notes
One day, I ran out of ground beef and used sausage instead. It was surprisingly tasty! Also, I found out the hard way that using pre-shredded cheese doesn’t melt as well (stick with Velveeta!).
Variations
I’ve tried adding a splash of hot sauce for a kick, but my kiddos weren’t fans. Sauteed mushrooms or onions add a nice depth, though. Once, I attempted a veggie version with zucchini and, let’s just say, that was a bit of a misadventure.
Equipment
You’ll need a large skillet for this. If you don’t have one, a big pot will do the trick, though it might be a tad cramped.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Though, honestly, in my house it never lasts more than a day!
Serving Suggestions
This pairs beautifully with a simple green salad or some garlic bread. My kids love it with a side of corn on the cob, strangely enough.
Pro Tips
I once tried rushing the cheese melting step and regretted it because it got lumpy. Take it slow, and your patience will be rewarded with creamy delight!
FAQ
Can I use other types of pasta? Sure thing! Penne or rotini work great—whatever you have on hand.
Is there a way to make this in one pot? You could try, but I think the pasta might get overdone. Better safe than sorry.
What if I can’t find Velveeta? Good question! Cheddar or American cheese can work in a pinch, but the texture won’t be quite the same.