If you’re craving a comforting, ultra-cheesy, and hearty pasta dish that satisfies the whole family, Creamy Velveeta Beef & Rigatoni Pasta might just be your new weeknight staple. This dish blends the rich, velvety smoothness of melted Velveeta cheese with the savory depth of ground beef, all wrapped around perfectly cooked rigatoni pasta. The addition of cream cheese, cream of chicken soup, and Rotel tomatoes with green chilies creates a flavor-packed sauce that’s bold, creamy, and slightly spicy.
What makes this dish especially appealing is how easy it is to prepare. With just a few ingredients and under 30 minutes of cooking time, you can serve a delicious meal that feels like a guilty pleasure but comes together with pantry basics. Whether you’re feeding picky eaters or cooking for a crowd, this creamy rigatoni is bound to become a go-to in your recipe rotation.
Let’s dive into the details of how to bring this dish to life—from ingredients and preparation to clever variations, serving tips, and more.
Ingredients:
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1 large block Velveeta cheese, cubed
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1 (8 oz) block cream cheese, softened
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1 can cream of chicken soup
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1 can Rotel tomatoes with green chilies, undrained
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2¼ lbs ground beef
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8 oz rigatoni pasta
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(Optional) 1 cup reserved pasta water
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Salt and pepper, to taste
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Fresh parsley or shredded cheese, for garnish (optional)
Preparation:
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions—typically 9 to 11 minutes—until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and reserve 1 cup of the pasta water for later use. Set the pasta aside.
Step 2: Cook the Ground Beef
While the pasta is boiling, heat a large skillet over medium heat. Add the ground beef and cook for 8–10 minutes until fully browned. Break up the meat with a wooden spoon or spatula to ensure an even crumble. Once browned, drain the excess grease. You can season the meat with a pinch of salt and pepper at this stage for enhanced flavor.
Step 3: Make the Cheese Sauce
To the same skillet (no need to wash it—hello flavor!), add the cubed Velveeta cheese, softened cream cheese, and the entire can of cream of chicken soup. Stir continuously over medium heat as the cheeses begin to melt and incorporate into the soup. The mixture should become thick, smooth, and luxuriously creamy. This is the heart of your sauce.
Step 4: Add the Tomatoes
Open the can of Rotel and pour it in—liquid and all. The tomatoes and green chilies bring brightness, tanginess, and just a touch of heat that balances the richness of the cheese sauce. Stir and let simmer for 2–3 minutes, allowing the flavors to mingle.
Step 5: Mix Pasta & Sauce
Add the cooked rigatoni pasta into the skillet with the cheese sauce. Gently fold everything together until the pasta is evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it. You want the sauce to cling to every tube of rigatoni without being overly soupy.
Variations
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Protein Swaps: Use ground turkey, ground chicken, or even crumbled sausage instead of ground beef for a different flavor profile.
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Vegetarian Option: Replace meat with sautéed mushrooms, spinach, or black beans for a satisfying meatless version.
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Spicier Kick: Add diced jalapeños or a dash of cayenne pepper while cooking the cheese sauce.
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Baked Version: After mixing, transfer everything to a casserole dish, top with shredded cheese or breadcrumbs, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
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Mexican Twist: Stir in taco seasoning with the beef and top with crushed tortilla chips before serving.
Cooking Note:
If your skillet isn’t large enough to handle all the pasta and sauce, you can combine everything in the pasta pot instead. Also, for ultra-creamy results, make sure your cream cheese is fully softened before adding it to the pan—it blends more easily and prevents lumps.
Serving Suggestions:
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Garlic Bread: Serve alongside crusty garlic bread or buttery breadsticks to mop up the cheesy sauce.
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Simple Salad: Balance the richness with a crisp green salad—think romaine, cherry tomatoes, and a light vinaigrette.
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Steamed Veggies: Broccoli, green beans, or sautéed zucchini make great veggie pairings.
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Family-Style: Serve straight from the skillet at the center of the table for a cozy, communal vibe.
Tips:
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Pre-Cube Cheese: Cut Velveeta into small chunks before starting to melt—it speeds up the process and prevents scorching.
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Reserve Water Early: Before draining pasta, remember to scoop out the pasta water—it’s a great way to adjust sauce consistency later.
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Make Ahead: Prepare the beef and sauce in advance and store separately. Reheat and mix with freshly cooked pasta for an ultra-fresh feel.
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave with a splash of water or milk.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving, Approximate):
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Calories: ~650 kcal
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Protein: ~35g
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Sodium: ~980mg
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Carbohydrates: ~45g
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Fat: ~38g
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Fiber: ~2g
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Sugar: ~5g
(Nutritional values are estimates and may vary depending on specific brands used.)
FAQs
Can I freeze this pasta?
Yes! Let the pasta cool completely before storing it in freezer-safe containers. It can be frozen for up to 2 months. Reheat in the oven or stovetop, adding a splash of milk or broth to revive the sauce.
Can I use other pasta shapes?
Absolutely. Penne, rotini, or shells work well. Just avoid very thin pasta like angel hair, which won’t hold up to the creamy sauce.
What can I substitute for Velveeta?
While Velveeta offers unmatched creaminess, you could use a blend of shredded cheddar and American cheese. Add a splash of milk to maintain the creamy texture.
Is this dish spicy?
Mildly. The Rotel tomatoes with green chilies add a light heat. If you’re sensitive to spice, use mild Rotel or replace it with regular diced tomatoes.
Conclusion
Creamy Velveeta Beef & Rigatoni Pasta is the definition of indulgent comfort food—perfect for those nights when you want something easy, hearty, and downright delicious. It’s a creamy dream that delivers in flavor, texture, and family-friendly appeal. With its velvety cheese sauce, tender beef, and satisfying pasta, this dish is destined to become a go-to in your dinner rotation.
Whether you’re cooking for kids, meal prepping for the week, or just craving something cheesy and comforting, this recipe has you covered. Dress it up, dress it down, make it your own—but no matter what, make sure to enjoy every delicious, gooey bite.
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Creamy Velveeta Beef & Rigatoni Pasta
- Total Time: 30 minutes
- Yield: 6 servings
Description
A comforting, ultra-cheesy, and hearty pasta dish that’s perfect for busy weeknights and sure to satisfy the whole family.
Ingredients
Ingredients:
-
1 large block Velveeta cheese, cubed
-
1 (8 oz) block cream cheese, softened
-
1 can cream of chicken soup
-
1 can Rotel tomatoes with green chilies, undrained
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2¼ lbs ground beef
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8 oz rigatoni pasta
-
(Optional) 1 cup reserved pasta water
-
Salt and pepper, to taste
-
Fresh parsley or shredded cheese, for garnish (optional)
Instructions
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions—typically 9 to 11 minutes—until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and reserve 1 cup of the pasta water for later use. Set the pasta aside.
While the pasta is boiling, heat a large skillet over medium heat. Add the ground beef and cook for 8–10 minutes until fully browned. Break up the meat with a wooden spoon or spatula to ensure an even crumble. Once browned, drain the excess grease. You can season the meat with a pinch of salt and pepper at this stage for enhanced flavor.
To the same skillet (no need to wash it—hello flavor!), add the cubed Velveeta cheese, softened cream cheese, and the entire can of cream of chicken soup. Stir continuously over medium heat as the cheeses begin to melt and incorporate into the soup. The mixture should become thick, smooth, and luxuriously creamy. This is the heart of your sauce.
Open the can of Rotel and pour it in—liquid and all. The tomatoes and green chilies bring brightness, tanginess, and just a touch of heat that balances the richness of the cheese sauce. Stir and let simmer for 2–3 minutes, allowing the flavors to mingle.
Add the cooked rigatoni pasta into the skillet with the cheese sauce. Gently fold everything together until the pasta is evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it. You want the sauce to cling to every tube of rigatoni without being overly soupy.
Notes
Cooking Note:
If your skillet isn’t large enough to handle all the pasta and sauce, you can combine everything in the pasta pot instead. Also, for ultra-creamy results, make sure your cream cheese is fully softened before adding it to the pan—it blends more easily and prevents lumps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: cheesy pasta, velveeta, rigatoni, ground beef, creamy sauce