Ingredients:

  • 12 oz (340g) rotini pasta
  • 1 lb (454g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil or butter
  • 2 cups (454g) Velveeta cheese, cubed
  • 1 cup (240ml) milk (whole or 2%)
  • 1 can (10.5 oz / 298g) cream of mushroom soup (or cream of celery soup)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • Salt, to taste
  • Fresh parsley or green onions for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain well.
  2. Heat olive oil or butter in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Add chopped onion and garlic to the skillet. Sauté until softened, about 3-4 minutes.
  4. Reduce heat to low. Add Velveeta cheese cubes, milk, and cream of mushroom soup to the skillet. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
  5. Stir in black pepper, smoked paprika (if using), and salt to taste. Adjust seasonings as needed.
  6. Add the cooked rotini pasta to the skillet. Stir well to ensure all pasta is evenly coated in the creamy cheese sauce. Garnish with fresh parsley or green onions, if desired. Serve warm immediately.