Creamy Rotel Pasta with Ground Beef
A rich, tangy cream cheese and Rotel sauce coats every piece of pasta, with seasoned ground beef and melty cheddar in every single bite — done in half an hour flat.
Equipment
- Large Pot
- 12-inch Skillet or Dutch Oven
- Colander
- Box grater
Ingredients
- 1 lb ground beef (80/20)
- 1 can (10 oz) Rotel (Original or Mild)
- 4 oz cream cheese, cubed
- 2 cups shredded sharp cheddar
- 12 oz pasta (elbows, shells, or rotini)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 0.5 cup reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup pasta water before draining. Drain and set aside.
- While pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef, season with garlic powder, onion powder, salt, and pepper. Cook until browned, 5-7 minutes.
- Drain off all but 1 tablespoon of rendered fat from the skillet.
- Pour in the entire can of Rotel (undrained). Stir, scraping up browned bits. Let simmer 1-2 minutes until slightly thickened.
- Reduce heat to low. Add cubed cream cheese and stir constantly until fully melted and smooth, about 2 minutes.
- Add 1.5 cups shredded cheddar and 1/4 cup reserved pasta water. Stir until cheese is melted and sauce is creamy.
- Add drained pasta to skillet and toss until well coated. Add more pasta water if needed to reach desired consistency.
- Sprinkle remaining 1/2 cup cheddar on top. Cover skillet and let sit off heat for 1-2 minutes until cheese is melted. Serve immediately.
Notes
Reserve pasta water before draining – it's key for adjusting sauce consistency. Don't skip draining the beef fat to avoid a greasy sauce. For silkiest sauce, shred your own cheddar and melt cream cheese over low heat. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of milk on the stovetop.