Directions

Follow these simple steps to create this cheesy masterpiece:

Step 1: Begin by cooking the pasta. Bring a large pot of salted water to a boil and cook the bowtie noodles according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining. Set the noodles aside.

Step 2: While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease to keep the dish from becoming too heavy.

Step 3: Reduce the heat to medium. Stir in the can of cream of chicken soup and the undrained Rotel tomatoes. Mix well to combine, ensuring the flavors start to meld together.

Step 4: Add the cubed Velveeta cheese and softened cream cheese to the skillet. Stir constantly as the cheeses melt, creating a smooth, creamy sauce. If the sauce becomes too thick, gradually add the reserved pasta water until it reaches your desired consistency.

Step 5: Once the sauce is ready, toss in the cooked bowtie noodles. Stir everything together until the pasta is fully coated in the cheesy sauce.

Step 6: Serve immediately. For an extra touch, garnish with fresh parsley or a sprinkle of shredded cheese.