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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.