Description

Hey friends, Beau here! Some days you want to cook a gourmet masterpiece; other days, you just want to throw delicious things into a pot, walk away, and have magic happen. Enter Cheesy Crockpot Beef & Bowtie Pasta: tender ground beef, bowtie pasta that soaks up every bit of cheesy sauce, and a rich, creamy, slightly zesty sauce—all with minimal effort.

Ingredients

2.25 lbs Ground Beef (80/20) – Rich, flavorful, slightly fatty
1 (16 oz) block Velveeta, cubed – Smooth, melty cheese magic
1 (8 oz) block Cream Cheese, softened – Adds richness and tang
1 can Cream of Chicken Soup – Thickens and flavors
1 can Rotel Tomatoes with Chilies (Original) – Zesty kick; keep liquid!
1 box (12–16 oz) Bowtie Pasta (Farfalle) – Or other short pasta like elbows or shells
Optional: 1 cup reserved pasta water – Adjust sauce consistency

Pro Tip: Try ground turkey, Italian sausage, or cream of mushroom soup for a twist.

Instructions

1. Brown the Beef

Cook ground beef over medium-high heat until fully browned. Drain excess grease. Transfer beef to the crockpot.

2. Add the Cheesy Goodness

To the beef, add Velveeta cubes, cream cheese, cream of chicken soup, and Rotel (with liquid). Stir gently—the mix looks chunky now but will melt beautifully.

3. Cook Low & Slow

Cover crockpot. Cook on HIGH for 1.5 hours, stirring every 30 minutes to ensure even melting and prevent scorching.

4. Prepare the Pasta

Cook bowtie pasta al dente. Reserve 1 cup pasta water, then drain.

5. Combine Pasta & Sauce

Stir pasta into the crockpot sauce. Use reserved pasta water if sauce is too thick. Adjust consistency to preference.

6. Serve & Enjoy

Dish into bowls. Sprinkle with fresh parsley or chives for color. Optional sides: garlic bread, salad, or roasted veggies.

Notes

Always cook pasta separately; uncooked pasta in the crockpot can turn mushy.
I often add reserved pasta water for an extra saucy, perfectly coated dish.
Adjust cheese sauce texture to your preference—it’s your kitchen, your rules!