Ultimate Cheesy Velveeta Beef Rigatoni
This Cheesy Velveeta Beef Rigatoni is a true comfort food classic, offering a warm hug in a bowl. It's incredibly easy, ridiculously quick (under 30 minutes total), and guaranteed to please everyone. Perfect for busy weeknights or cozy evenings, it combines ground beef with a creamy, dreamy Velveeta sauce, Rotel tomatoes, and rigatoni pasta.
Equipment
- Large skillet or pot For browning beef and making sauce
- Pot For boiling pasta
Ingredients
Hauptzutaten
- 32 oz Velveeta cheese large block, cubed
- 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 other sturdy shape like bowtie, penne, ziti, cavatappi
- 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 optional, for extra flavor
Instructions
- First things first, grab a large skillet or pot and brown your ground beef over medium-high heat. Break it up as it cooks.
- While the beef is browning, start boiling a pot of salted water for your pasta. Once it boils, add the rigatoni (or your chosen pasta shape) and cook it according to the package directions. You want it al dente, maybe even slightly undercooked, as it will finish cooking in the sauce.
- Back to the beef! Once it's fully browned, drain off any excess grease. This keeps the final dish from being oily.
- Now, season your beef! Add salt and pepper, and any of those optional spices like garlic powder or onion powder you like. Stir it all in.
- Reduce the heat under the beef to low.
- Add the cubed Velveeta cheese, the can of cream of chicken soup, and the undrained can of Rotel tomatoes with chilies to the pot with the beef.
- Stir everything gently over the low heat. Keep stirring occasionally until the Velveeta is completely melted and you have a smooth, creamy, cheesy sauce. This usually only takes a few minutes. Be patient and keep the heat low to prevent scorching.
- By now, your pasta should be ready or almost ready. Drain the cooked pasta well.
- Add the drained pasta directly into the pot with the cheesy beef sauce.
- Stir everything together until the pasta is completely coated in that gorgeous, cheesy, meaty sauce.
- Taste and adjust seasoning if needed. You might want a little more salt or pepper.
- Serve immediately and watch it disappear!
Notes
Substitutions & Additions:
- Different Meat: Swap ground beef for ground turkey or chicken.
- Veggie Boost: Sauté chopped onion and bell pepper with beef, or stir in frozen peas or corn at the end.
- More Heat: Add extra crushed red pepper flakes or hot sauce.
- Different Cheese: Can use shredded cheddar and Monterey Jack mix, but texture will be different (less smooth). Velveeta is key for the classic texture.
- Other Soups: Cream of mushroom or celery can work, but cream of chicken is recommended. Tips for Success:
- Don't Drain the Rotel! The liquid is essential for sauce consistency.
- Low and Slow for the Sauce: Keep heat low when melting Velveeta to prevent scorching/seizing.
- Cook Pasta Al Dente: Pasta finishes cooking in the sauce, so slightly undercooking prevents mushiness.
- Season the Beef: Generously season beef for a good flavor foundation.
- Prep Ahead: Cook beef and/or pasta ahead of time and store in fridge. Reheat beef, make sauce, add pasta to combine and heat through. Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat individual portions in the microwave or gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce.
- Freezing is possible for up to 2-3 months, but Velveeta sauce texture may change slightly upon thawing/reheating. FAQs:
- Is this dish spicy? It has a very mild kick from Rotel. Use mild Rotel or plain diced tomatoes if sensitive.
- Can I use less Velveeta? Recommended amount is for maximum creaminess and sauciness. Reducing will result in a less rich/saucy dish.
- What other pasta shapes work best? Shapes that hold sauce well like penne, ziti, cavatappi, or bowties (farfalle).
- Different Meat: Swap ground beef for ground turkey or chicken.
- Veggie Boost: Sauté chopped onion and bell pepper with beef, or stir in frozen peas or corn at the end.
- More Heat: Add extra crushed red pepper flakes or hot sauce.
- Different Cheese: Can use shredded cheddar and Monterey Jack mix, but texture will be different (less smooth). Velveeta is key for the classic texture.
- Other Soups: Cream of mushroom or celery can work, but cream of chicken is recommended. Tips for Success:
- Don't Drain the Rotel! The liquid is essential for sauce consistency.
- Low and Slow for the Sauce: Keep heat low when melting Velveeta to prevent scorching/seizing.
- Cook Pasta Al Dente: Pasta finishes cooking in the sauce, so slightly undercooking prevents mushiness.
- Season the Beef: Generously season beef for a good flavor foundation.
- Prep Ahead: Cook beef and/or pasta ahead of time and store in fridge. Reheat beef, make sauce, add pasta to combine and heat through. Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat individual portions in the microwave or gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce.
- Freezing is possible for up to 2-3 months, but Velveeta sauce texture may change slightly upon thawing/reheating. FAQs:
- Is this dish spicy? It has a very mild kick from Rotel. Use mild Rotel or plain diced tomatoes if sensitive.
- Can I use less Velveeta? Recommended amount is for maximum creaminess and sauciness. Reducing will result in a less rich/saucy dish.
- What other pasta shapes work best? Shapes that hold sauce well like penne, ziti, cavatappi, or bowties (farfalle).