Creamy Velveeta Beef & Bowtie Pasta

INGREDIENTS:

1 big block of Velveeta cheese, cubed
1 (8 oz) block of cream cheese, softened
1 can cream of chicken soup
1 can Rotel tomatoes with chilies, undrained
2.25 pounds ground beef
1 box bowtie noodles (farfalle)
(Optional) 1 cup pasta water, reserved to thin the sauce

DIRECTIONS:

1. Cook the Pasta:

In a large pot, bring salted water to a boil. Add the bowtie noodles and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the noodles and set aside.
2. Brown the Beef:

In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up into smaller pieces as it cooks. Drain excess fat if necessary.
3. Make the Sauce:

To the skillet with the cooked beef, add the cubed Velveeta cheese, cream cheese, cream of chicken soup, and undrained Rotel tomatoes. Stir everything together over medium heat until the cheeses are melted and the mixture is creamy.
4. Combine Pasta and Sauce:

Once the sauce is smooth and well combined, add the cooked bowtie noodles to the skillet. Toss to coat the noodles in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
5. Serve: Serve the Creamy Velveeta Beef & Bowtie Pasta warm, and enjoy!