Name: Creamy Velveeta Beef Pasta with Bowtie Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz bowtie (farfalle) pasta; 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 8 oz Velveeta cheese, cubed; ½ cup milk; ¼ cup beef broth (optional, for flavor and texture); Salt and black pepper, to taste; Optional:; ½ tsp paprika; Pinch of crushed red pepper flakes; Chopped fresh parsley (for garnish)

Creamy Velveeta beef pasta with bowtie noodles is a rich, comforting one-pot meal that’s loaded with cheesy goodness and savory beef. Tender bowtie pasta is coated in a smooth Velveeta cheese sauce and mixed with seasoned ground beef for a quick and hearty dish that feels like the ultimate comfort food.

Why You’ll Love This Recipe

I love this recipe because it’s easy, fast, and ultra-satisfying. It’s perfect for busy weeknights when I want something warm and filling without spending a ton of time in the kitchen. The Velveeta melts into the pasta and beef to create a creamy, silky sauce that clings to every bite. It’s a family favorite and totally customizable based on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bowtie (farfalle) pasta
Ground beef
Onion (diced)
Garlic (minced)
Velveeta cheese (cubed)
Milk
Beef broth (optional for extra flavor)
Salt and pepper
Optional: paprika, crushed red pepper flakes, parsley for garnish

Directions

I cook the bowtie pasta in salted boiling water until al dente, then drain and set aside.
In a large skillet or pot, I cook the ground beef over medium heat until browned, breaking it up as it cooks. I drain any excess grease.
I add the diced onion and garlic to the beef and sauté for 2–3 minutes until fragrant and soft.
I stir in the milk (and beef broth if using), then add the Velveeta cubes and stir until melted and smooth.
I season with salt, pepper, and a pinch of paprika or red pepper flakes for extra flavor.
I fold in the cooked bowtie pasta and stir until everything is well coated in the creamy cheese sauce.
I let it simmer for another 2–3 minutes, then garnish with chopped parsley before serving.

Servings and Timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 20 minutes to cook, so dinner is ready in about 30 minutes total.

Variations

I swap ground beef for ground turkey or sausage for a different flavor.
I mix in cooked broccoli, peas, or spinach for extra veggies.
A dash of hot sauce or Cajun seasoning gives it a spicy twist.
I’ve even added a little sour cream or cream cheese for an even richer sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or microwave with a splash of milk to loosen the sauce and bring back the creaminess. It’s just as good the next day—sometimes better.

FAQs

Can I use a different pasta shape?

Yes, I’ve made this with penne, shells, rotini, and elbow macaroni—whatever I have on hand works great.

Does Velveeta make the sauce too thick?

No, it melts smoothly into the milk and makes a perfect creamy texture. I adjust the amount of milk to get the consistency I like.

Can I make this ahead?

Definitely. I make it in advance and reheat when ready. Just add a bit of milk when reheating to keep the sauce silky.

Can I use real cheese instead of Velveeta?

Yes, but it won’t be quite as smooth. I’ve used cheddar or a mix of cheeses and added a splash of cream to help it melt evenly.

What’s the best way to prevent the cheese from clumping?

I cube the Velveeta and stir it in slowly over low heat to keep it smooth. Stirring constantly helps it melt evenly into the sauce.

Conclusion

Creamy Velveeta beef pasta with bowtie noodles is one of those meals that always hits the spot—cheesy, filling, and packed with flavor. It’s a quick and easy dinner that doesn’t skimp on comfort, and I always come back to it when I need a reliable crowd-pleaser. Whether I’m feeding the family or just craving something indulgent, this dish is a guaranteed winner.