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Crockpot Cheesy Beef Pasta

A creamy, cheesy, beefy pasta dish made effortlessly in a crockpot. Perfect for weeknight dinners and family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.25 lbs Ground beef Use 80/20 ground beef for the best flavor.
  • 1 box Bowtie pasta Cook al dente as they will soften further in the crockpot.
  • 1 block Velveeta Cut into cubes for faster melting.
  • 8 oz Cream cheese Cube for easier incorporation.
  • 1 can Cream of chicken soup Use undiluted for maximum thickness.
  • 1 can Rotel tomatoes with chilies Add all juices for better flavor.

Method
 

Preparation
  1. Turn your crockpot to high and add cubed Velveeta and cream cheese.
  2. Pour in the can of cream of chicken soup and the can of Rotel tomatoes without draining.
  3. Do not stir yet; let everything begin warming.
Browning the Beef
  1. Cook the ground beef in a large skillet over medium-high heat, breaking it into fine, even crumbles.
  2. Cook until no pink remains, drain excess fat, and season with salt and pepper if desired.
Combining Ingredients
  1. Add the drained, browned ground beef to the crockpot and stir to combine.
  2. Cover and cook on high for approximately 1.5 hours, stirring once or twice during cooking.
Cooking Pasta
  1. About 15 minutes before serving, bring a large pot of well-salted water to a boil and cook pasta for 1-2 minutes less than package directions.
  2. Drain thoroughly.
Final Assembly
  1. Add the drained pasta directly to the crockpot and stir to coat.
  2. Serve immediately from the crockpot for maximum creaminess.

Notes

For the best results, cut cheese into small cubes, do not drain the Rotel, and always cook pasta separately. Keep the pot on warm after adding pasta if not serving immediately.