Creamy Cheesy Beef Rigatoni

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   In a large skillet or Dutch oven over medium-high heat, brown the ground beef until fully cooked and no longer pink. Drain off the excess grease.

3. 3

   Reduce the heat to medium-low. Add the cubed Velveeta cheese, softened cream cheese, and the can of cream of chicken soup to the skillet with the beef.

4. 4

   Pour in the undrained can of Rotel tomatoes.

5. 5

   Season the mixture with black pepper and smoked paprika.

6. 6

   Stir the mixture constantly until the cheeses are completely melted and the sauce is smooth and creamy. If the sauce is too thick, stir in the reserved pasta water a little at a time until your desired consistency is reached.

7. 7

   Add the cooked rigatoni to the skillet and toss thoroughly to ensure every piece of pasta is well-coated in the cheese sauce.

8. 8

   Garnish with the finely diced fresh tomato and chopped parsley or cilantro before serving warm.