Next, I heat a skillet over medium heat and add my ground beef, chopped onion, and minced garlic. As it cooks, the sound of sizzling fills the air, and the combination of the onion and garlic creates an enticing fragrance that brings everyone into the kitchen. I cook them until the beef is browned and the onions have softened. Once this is done, I drain any excess fat from the skillet.
In the same skillet, I add in the cream of mushroom soup and milk, stirring until everything is combined. Then comes the star of the show—my cubed Velveeta cheese! I love how it melts into a gooey consistency, transforming the mixture into a creamy sauce. I keep the heat low, stirring occasionally until the cheese has completely melted and everything is well blended.
Finally, I combine the cooked bowtie pasta with the cheesy beef mixture. I toss it all together until the pasta is coated in that creamy goodness. After a final taste test, I season with salt and pepper as needed. It’s a quick and satisfying process that always leaves me excited to serve it up!
Pro Tips for Best Results
One tip I learned early on is to watch the cheese closely as it melts. I found that if the heat is too high, the sauce can clump instead of becoming beautifully creamy. I’ve learned to keep it on low and stir consistently; that way, the cheese melts evenly.
When it comes to incorporating the pasta, I like to do it while the sauce is still warm. This helps ensure that every piece gets that cheesy coating. I also found that letting the mix sit for a few minutes before serving truly allows the flavors to meld together, creating a richer taste.
Lastly, I always make a little extra if I’m expecting guests. This dish stores well, and I love having leftovers for a quick lunch the next day!
Common Mistakes to Avoid
One common mistake is overcooking the bowtie pasta. I’ve done it more than once—resulting in a mushy texture that doesn’t hold up well against the sauce. Always check the package for the right timing and make sure to taste test a minute or two before you drain it! (See the next page below to continue…)
Another pitfall is skimping on seasoning. Since Velveeta cheese is inherently a bit mild, I’ve found that adding a little extra salt and freshly ground pepper can make a world of difference to enhance the overall flavor of the dish.
Don’t forget to drain the fat from the beef after browning! Leaving it in can lead to a greasy sauce that detracts from the creaminess. I’ve learned the importance of this step after a few soggy meals!
Lastly, realize that not all pasta shapes work as well in this dish. I love bowtie noodles for their fun shape and texture, but I’ve tried it with other pasta shapes, and they just don’t hold the sauce quite the same way.