Creamy Cheesy Ground Beef Bow Tie Pasta

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Rich, hearty, and outrageously cheesy — tender bow tie pasta tossed with seasoned ground beef in a velvety, creamy cheddar sauce that coats every single noodle and comes together in one pan in under 30 minutes. Pure weeknight comfort food that the whole family will ask for again and again.

INGREDIENTS

• 1.5 pounds ground beef (80/20)
• 12 ounces bow tie pasta (farfalle)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoons onion powder
• 1 tablespoon Worcestershire sauce
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 cup whole milk
• 8 ounces cream cheese, softened and cubed
• 0.5 cups sour cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 tablespoon olive oil
• fresh parsley, chopped, for garnish
• garlic bread, for serving

STEPS

1. Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the bow tie pasta according to package directions until just al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Brown the beef: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 6–8 minutes until deeply browned and cooked through. Drain off excess fat leaving about 1 tablespoon in the pan.
3. Cook the aromatics: Reduce heat to medium. Add the diced onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Season with salt, black pepper, garlic powder, smoked paprika, onion powder, and Worcestershire sauce. Stir well and cook for 1 more minute.
4. Build the sauce: Add the cream of mushroom soup, beef broth, and whole milk to the skillet and whisk until smooth and well combined. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
5. Add the cheese: Reduce heat to low. Add the softened cream cheese cubes and stir constantly until completely melted and incorporated into the sauce. Add the sour cream and 1.5 cups of the shredded cheddar and stir until the sauce is gloriously smooth, creamy, and velvety. Taste and adjust seasoning as needed.
6. Toss the pasta: Add the cooked bow tie pasta directly to the cheesy beef sauce and toss well until every piece of pasta is thoroughly and evenly coated. Cook for 1–2 minutes over low heat, stirring gently, until everything is heated through and the sauce clings beautifully to every noodle.
7. Serve: Ladle into deep bowls and scatter the remaining shredded cheddar over the top. Garnish with fresh chopped parsley and serve immediately with warm garlic bread alongside.

NOTES Tips: Softening the cream cheese before adding it to the sauce is essential — cold cream cheese takes much longer to melt and can leave lumps in the finished sauce. Leave it at room temperature for at least 30 minutes before starting. Adding the cheese over low heat rather than high heat prevents the sauce from breaking and turning greasy — always melt the cheese gently and off direct high heat. Bow tie pasta is the perfect shape for this dish — its textured surface and folds trap the creamy, cheesy sauce beautifully in every bite. The cream of mushroom soup is doing double duty as both thickener and flavor builder — do not substitute with a plain cream sauce as it will taste noticeably flatter. This dish thickens considerably as it sits — loosen with a splash of warm milk or broth when reheating. Keeps refrigerated for up to 3 days and reheats well on the stovetop over medium-low heat.