Cheesy Rotel Ground Beef Rigatoni in Creamy Cheddar Sauce

Instructions

Step 1: Cook the rigatoni according to package instructions until al dente. Drain and set aside./n
Step 2: In a skillet over medium heat, cook the ground beef until browned. Drain excess grease./n
Step 3: Season the beef with salt, pepper, garlic powder, and onion powder./n
Step 4: Stir in the drained Rotel tomatoes and cook for 2–3 minutes./n
Step 5: In a separate pan, melt butter and pour in heavy cream, stirring to combine./n
Step 6: Add shredded cheddar cheese and stir until melted and smooth./n
Step 7: Stir in paprika, dried parsley, and red pepper flakes, allowing the sauce to thicken slightly./n
Step 8: Add the cooked rigatoni to the sauce and toss until well coated./n
Step 9: Combine the beef mixture with the pasta and mix gently.
Step 10: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Microwave in short intervals, stirring between each, to maintain a creamy consistency. Avoid overheating to prevent the sauce from separating.