Description
A comforting, ultra-cheesy, and hearty pasta dish that’s perfect for busy weeknights and sure to satisfy the whole family.
Ingredients
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)
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