Creamy Velveeta Beef Rigatoni
Master this warm, cheesy comfort dish in under 30 minutes! Tender rigatoni meets savory beef and a velvety Velveeta sauce for a family-friendly meal that’s quick, hearty, and utterly satisfying.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Chef’s Knife
- Cutting Board
Ingredients
Main Ingredients
- 8 oz rigatoni pasta
- 1 lb ground beef 80/20 blend recommended
- 8 oz Velveeta cheese cubed
- ½ cup heavy cream
- 1 can diced tomatoes 14.5 oz, undrained
- 2 cloves garlic minced
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Boil rigatoni in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet. Brown ground beef, breaking it apart. Drain excess fat.
- Add garlic; cook 1 minute until fragrant.
- Stir in diced tomatoes. Simmer 3 minutes.
- Reduce heat. Add Velveeta and heavy cream. Stir until melted and smooth.
- Toss cooked rigatoni in the cheese sauce. Season with salt and pepper.
Notes
Substitutions: Use ground turkey, swap rigatoni for penne, or replace Velveeta with cheddar (note: sauce will be less smooth). Storage: Refrigerate in an airtight container for up to 3 days.
