Creamy Beef Rotini in Velveeta Cheddar Cheese Sauce

Creamy Beef Rotini in Velveeta Cheddar Cheese Sauce

The rotini’s spirals are perfect for catching every bit of the rich, meaty cheese sauce. This recipe builds a flavorful beef base first, then cooks the pasta right in the same pot with broth and milk, absorbing maximum flavor. The Velveeta melts down into a sauce that stays incredibly silky, never grainy.

Ingredients

• 1 tablespoon olive oil

• 1 lb (450g) lean ground beef

• 1 small yellow onion, finely diced

• 3 garlic cloves, minced

• 1 teaspoon sea salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder (optional, for subtle warmth)

• 2 tablespoons tomato paste

• 1 (10 oz / 284g) can diced tomatoes with green chiles (like Rotel), undrained

• 3 cups low-sodium beef broth

• 1 ½ cups whole milk, divided

• 12 oz (340g) dry rotini pasta (about 3 ½ cups)

• 8 oz (226g) Velveeta cheese, cut into ½-inch cubes

• 1 cup shredded sharp cheddar cheese (optional, for extra cheese pull)

• Chopped fresh parsley or chives, for garnish

Instructions

1. Brown the Beef: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and onion. Cook, breaking the meat into crumbles, for 6-8 minutes until the beef is fully browned and the onion is softened. Drain off any excess grease.

2. Bloom the Flavors: Reduce the heat to medium. Add the minced garlic, salt, pepper, smoked paprika, and chili powder. Stir and cook for 1 minute until the garlic is fragrant. Add the tomato paste and stir it into the meat mixture, cooking for 1 more minute to caramelize it slightly and deepen the flavor.

3. Add Liquids and Pasta: Pour in the undrained can of diced tomatoes with green chiles, the beef broth, and 1 cup of the milk. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a rolling boil.

4. Cook the Rotini: Add the dry rotini pasta, stir to submerge it as much as possible, and reduce the heat to a lively simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid. The mixture will still look slightly saucy, which is perfect.

5. Make It Creamy: Reduce the heat to low. Add the cubed Velveeta, the remaining ½ cup of milk, and the shredded sharp cheddar (if using). Stir gently and continuously as the cheese melts into a gloriously smooth, creamy sauce. This should take about 2-3 minutes. If the sauce seems too thick, splash in a little more milk. If too thin, let it bubble on low for a few extra minutes; it will thicken as it sits.

6. Rest and Serve: Remove from heat and let it stand for 5 minutes. The sauce will thicken further to coat every spiral perfectly. Ladle into bowls and top with fresh parsley or chives and a crack of black pepper.

Make It Your Own:

• Add Veggies: Stir in a cup of frozen peas or steamed broccoli florets at the end.

• Spice It Up: Use hot Rotel, add a pinch of cayenne, or stir in pickled jalapeños.

• Crunchy Topping: Sprinkle crushed Ritz crackers or French fried onions on top.