Introduction

Hey there, friend! Let me tell you, some days just call for a big bowl of something warm, cheesy, and utterly comforting. You know those days? The ones where you need a little hug in a bowl without spending hours in the kitchen? Well, get ready, because this Velveeta Beef Rigatoni is exactly that kind of meal. It’s the kind of simple, satisfying dish that brings everyone running to the table. It reminds me of those cozy weeknights when all you want is delicious food fast. Trust me, once you try this creamy, dreamy pasta, it’s going to become a regular in your rotation!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under 30 minutes. Perfect for busy weeknights!
Easy: If you can boil pasta and brown beef, you can make this. No fancy techniques here.
Giftable: While maybe not traditional, a warm pot of this delivered to a friend in need would be pure gold!
Crowd-pleasing: Kids and adults alike devour this cheesy goodness. Prepare for requests for seconds!

Ingredients

Gather ’round the pantry, let’s get our simple ingredients ready. Nothing fancy required, just everyday heroes that come together for magic!

1 large block Velveeta cheese (32 oz): Okay, okay, I know! But it’s the key to that impossibly smooth, creamy, melt-in-your-mouth sauce that coats every noodle. Don’t skip the Velvetta magic here! Cut it into cubes so it melts faster.
1 can cream of chicken soup (10.5 oz): This adds extra creaminess and a depth of flavor that pairs perfectly with the cheese and beef.
1 can Rotel tomatoes with chilies (10 oz), undrained: Here’s where you get a little pop of tomato flavor and a very mild kick from the chilies. Leaving it undrained adds crucial liquid to the sauce.
2.25 lbs ground beef: The hearty base! Use whatever ground beef you like – 80/20 works great for flavor, just be sure to drain the fat well.
8 oz rigatoni pasta (or substitute bowtie/farfalle): Rigatoni is fantastic because those tubes hold onto that glorious sauce, but bowtie (farfalle) or even penne would work beautifully too. Whatever shape you choose, just make sure it has nooks and crannies for that cheesy sauce!
Salt, to taste: Essential for bringing out all the flavors.
Pepper, to taste: A little crack of black pepper adds warmth.
Optional: garlic powder, onion powder, paprika, or crushed red pepper for extra flavor: These are your flavor boosters! I almost always add garlic and onion powder, and sometimes a pinch of paprika for color. If you like a bit more heat, a dash of crushed red pepper flakes is lovely.

How to Make It

Alright, apron on? Let’s do this. It’s seriously straightforward, promise!

First things first, you’ll want to get your pasta going. Fill a pot with water, add a good pinch of salt, and bring it to a boil. Drop in your rigatoni pasta (or whatever shape you chose!) and cook it according to the package directions until it’s al dente. That means it should still have a little bite to it. You don’t want mushy pasta drowning in that beautiful sauce! Once it’s ready, drain it well and just set it aside for a moment.

While the pasta is cooking, grab a large pot or a Dutch oven – this is where the magic sauce happens! Add your ground beef and brown it over medium heat. Break it up as it cooks. Once it’s all browned and no longer pink, it’s really important to drain off any excess fat. You don’t want a greasy sauce!

Now for the creamy goodness! Reduce the heat to medium-low. Add your cubed Velveeta cheese, the can of cream of chicken soup, and the can of undrained Rotel tomatoes with chilies right into the pot with the browned beef.

Here’s the key step for that smooth sauce: stir, stir, stir! Keep stirring constantly over that medium-low heat until the Velveeta cheese is completely melted and everything is smooth and well combined. Don’t rush this part; gentle heat and constant stirring prevent sticking and ensure a luscious sauce.

Once your sauce is velvety smooth and bubbly, add the drained rigatoni pasta back into the pot. Give everything a good stir to make sure every single piece of pasta is coated in that delicious, cheesy beef sauce. Oh, it’s going to look and smell amazing!

Now for the final touch: seasoning! Taste it. Add salt and pepper to your liking. This is also the time to sprinkle in any of those optional flavor boosters you decided on, like garlic powder, onion powder, paprika, or a pinch of crushed red pepper. Stir it all in and taste again. Does it need a little more salt? A bit more kick? Make it perfect for YOU!

That’s it! You’re done! Spoon that glorious Velveeta Beef Rigatoni into bowls and serve it hot. Get ready for happy faces!

Substitutions & Additions

This recipe is super forgiving and easy to customize! Here are a few ideas:

Different Meat: Ground turkey or even Italian sausage (drained well) would be delicious swaps for the ground beef.
Cheese: While Velveeta gives it that signature creamy texture, you could experiment with a mix of shredded cheddar and cream cheese, but the sauce won’t be quite the same. Velveeta really is the star here for that specific texture!
Tomatoes: If you’re sensitive to spice, use a can of plain diced tomatoes instead of Rotel. Or, for more tomato flavor, stir in a small can of tomato paste when you add the sauce ingredients.
Veggies: Want to sneak in some greens? Stir in a bag of fresh spinach during the last few minutes of cooking, or add a cup of frozen peas or corn with the pasta.
Spice Level: Add more crushed red pepper flakes if you love heat, or a dash of hot sauce in your bowl!

Tips for Success

Don’t overcook the pasta: Al dente is your friend! The pasta will soften slightly more in the hot sauce.
Drain the beef well: Nobody wants a greasy sauce! Use a slotted spoon to transfer beef to the pot if needed, or carefully tip the pot to pour off the fat.
Stir the sauce constantly: This is key while the Velveeta melts to prevent it from sticking or burning on the bottom of the pot.
Taste and season: Don’t skip tasting at the end! Salt, pepper, and those optional spices make a big difference in the final flavor.
Prep ahead: You can brown the ground beef ahead of time and store it in the fridge. When you’re ready to eat, cook the pasta, add the sauce ingredients and pre-cooked beef to the pot, heat and melt, then combine with pasta.

How to Store It

If you happen to have leftovers (it’s rare in my house!), let the pasta cool completely before storing it. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk or water if the sauce seems too thick. Microwaving works too, but stovetop is best for maintaining texture.

Freezing is a little tricky with Velveeta-based sauces sometimes; the texture can change and become a bit grainy upon thawing. I’d recommend enjoying this fresh or just keeping it in the fridge for a few days.

FAQs

Got questions? I’ve got answers!

Q: Can I use a different type of pasta?
A: Absolutely! Rigatoni, penne, bowtie (farfalle), cavatappi, or even elbow macaroni would work well. Choose a shape that holds sauce nicely.

Q: Is this recipe spicy?
A: The Rotel tomatoes with chilies add a very mild heat, but most people don’t find it spicy, especially with the creamy cheese and soup. If you’re worried, use “mild” Rotel or substitute with plain diced tomatoes.

Q: Can I use shredded cheddar cheese instead of Velveeta?
A: You can use shredded cheddar, but the texture will be very different. Shredded cheese sauces tend to be less smooth and can separate more easily. Velveeta is crucial for that signature, ultra-creamy texture this recipe is known for.

Q: How can I make it a true one-pot meal?
A: While you could try to cook the pasta in the same pot after browning the beef and draining the fat (adding water, boiling, draining some water), it’s much easier and more reliable to cook the pasta separately. Minimal extra cleanup for a much better result, I promise!

Easy Cheesy Velveeta Beef Rigatoni

This Velveeta Beef Rigatoni is a simple, satisfying comfort food dish that comes together in under 30 minutes. It features pasta coated in a creamy, cheesy sauce with ground beef and tomatoes.

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Equipment

Pot for cooking pasta
Large pot or Dutch oven for cooking beef and sauce

Ingredients

Hauptzutaten

32 oz Velveeta cheese large block, cut into cubes
10.5 oz cream of chicken soup can
10 oz Rotel tomatoes with chilies can, undrained
2.25 lbs ground beef
8 oz rigatoni pasta or substitute bowtie/farfalle
Salt to taste
Pepper to taste
garlic powder optional, for extra flavor
onion powder optional, for extra flavor
paprika optional, for extra flavor
crushed red pepper flakes optional, for extra flavor

Instructions

Fill a pot with water, add a good pinch of salt, and bring it to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks.
Drain off any excess fat from the browned beef.
Reduce heat to medium-low. Add the cubed Velveeta cheese, cream of chicken soup, and undrained Rotel tomatoes with chilies to the pot with the beef.
Stir constantly until the Velveeta cheese is completely melted and the sauce is smooth and well combined.
Add the drained pasta back into the pot with the sauce and stir to coat.
Taste and season with salt, pepper, and any optional flavor boosters (garlic powder, onion powder, paprika, crushed red pepper flakes). Stir well.
Serve hot.

Notes

Don't overcook the pasta; cook it al dente. Drain the ground beef well to prevent a greasy sauce. Stir the sauce constantly while the Velveeta melts to prevent sticking. Always taste and season at the end to perfect the flavor. You can brown the ground beef ahead of time and store it in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat (add milk or water if needed) or in the microwave. Freezing is not recommended as the texture may change.