Cheesy Rotel Ground Beef Bowtie Pasta in Creamy Cheddar Sauce

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside./nStep 2: Heat olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks./nStep 3: Add minced garlic and cook for about 1 minute until fragrant./nStep 4: Stir in the Rotel tomatoes, salt, pepper, paprika, onion powder, and red pepper flakes, cooking for 2–3 minutes./nStep 5: Add butter and let it melt into the mixture./nStep 6: Pour in the beef broth, heavy cream, and milk, stirring well. Let it simmer for 3–4 minutes./nStep 7: Gradually add cheddar and mozzarella cheese, stirring continuously until the sauce becomes smooth and creamy./nStep 8: Add the cooked bowtie pasta to the skillet and toss until evenly coated./nStep 9: Let everything cook together for another 2–3 minutes to absorb flavors./nStep 10: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to maintain the creamy consistency. Avoid overheating to prevent the sauce from separating.