Creamy Cheesy Beef Bowtie Pasta What – Easy 30‑Minute Dinner

The sauce turns a silky gold as the cheddar melts into the mushroom soup.

That glossy, cheesy coating clings to every bowtie, making each bite a comforting bite of beef‑filled goodness.

About the Ingredients

1 lb (453 g) ground beef

Lean ground beef gives a hearty base; you can swap for ground turkey if you prefer less fat.

8 oz (226 g) bowtie pasta (about 2 cups)

Bowtie shape holds the sauce well; any short pasta works in a pinch.

1 (10.5 oz/300 g) can cream of mushroom soup

Provides the creamy backbone; substitute with cream of chicken soup for a different flavor.

1 cup (115 g) shredded cheddar cheese

Sharp cheddar melts nicely; you can use a mix of mozzarella and cheddar for extra stretch.

½ cup (120 ml) milk

Thins the soup just enough; almond milk works for a dairy‑free version.

1 small onion, diced (½ cup/80 g)

Adds sweetness; shallots are a fine alternative.

2 cloves garlic, minced

Garlic boosts flavor; garlic powder can replace fresh if you’re short on time.

2 tbsp (30 g) butter

Butter enriches the sauce; margarine works but changes the taste slightly.

1 tsp (5 g) salt

Season gradually; sea salt gives a cleaner flavor.

½ tsp (2 g) black pepper

Freshly ground pepper adds a mild bite; omit if you’re serving kids.

Frequently Asked Questions

Step-by-Step Instructions

1. Cook pasta

Boil a large pot of salted water, add the bowties, and cook 7 minutes until just under al dente. Drain and set aside.

2. Brown beef

Heat butter in a skillet over medium‑high heat (350°F/175°C). Add the ground beef, break it up, and cook 6‑8 minutes until fully browned. Drain excess fat.

3. Sauté aromatics

Add diced onion and minced garlic to the beef; sauté 2 minutes until fragrant. This builds flavor layers.

4. Combine sauce

Stir in the cream of mushroom soup, milk, salt, and pepper. Bring to a gentle simmer at 212°F/100°C for 3 minutes; the mixture should thicken slightly.

5. Mix pasta

Fold the cooked bowties into the sauce, ensuring each piece is coated. Sprinkle shredded cheddar on top.

6. Bake casserole

Transfer everything to a 9‑inch baking dish. Bake at 375°F (190°C) for 20 minutes until the cheese bubbles and the edges turn golden brown.

7. Rest and serve

Let the dish rest 5 minutes off the heat; this lets the sauce settle and makes slicing easier.

Tips & Tricks

• Brown the beef until no pink remains; this prevents soggy texture later.
• Stir the sauce continuously after adding milk to avoid lumps.
• Do not over‑bake; the pasta will keep its bite if you stop at a golden‑brown top.

Delicious Variations

• Add 1 cup (150 g) frozen peas for a pop of color and sweetness
• Swap cheddar for pepper jack for a spicy kick
• Stir in ½ cup (60 g) cooked bacon bits for smoky richness

How to Store Creamy Cheesy Beef Bowtie Pasta What

Give this one‑pan wonder a try tonight and enjoy a hearty, cheesy dinner without the hassle. Serve with a simple green salad for a complete meal.

Creamy Cheesy Beef Bowtie Pasta What – Easy 30‑Minute Dinner

Creamy Cheesy Beef Bowtie Pasta What delivers a rich, cheesy comfort in under 45 minutes, perfect for busy weeknights. Ready in one pan, it feeds a family of six with satisfying flavor.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (453 g) ground beef
• 8 oz (226 g) bowtie pasta (about 2 cups)
• 1 (10.5 oz/300 g) can cream of mushroom soup
• 1 cup (115 g) shredded cheddar cheese
• ½ cup (120 ml) milk
• 1 small onion, diced (½ cup/80 g)
• 2 cloves garlic, minced
• 2 tbsp (30 g) butter
• 1 tsp (5 g) salt
• ½ tsp (2 g) black pepper

📋 Instructions

1. 1Cook pasta — Boil a large pot of salted water, add the bowties, and cook 7 minutes until just under al dente. Drain and set aside.
2. 2Brown beef — Heat butter in a skillet over medium‑high heat (350°F/175°C). Add the ground beef, break it up, and cook 6‑8 minutes until fully browned. Drain excess fat.
3. 3Sauté aromatics — Add diced onion and minced garlic to the beef; sauté 2 minutes until fragrant. This builds flavor layers.
4. 4Combine sauce — Stir in the cream of mushroom soup, milk, salt, and pepper. Bring to a gentle simmer at 212°F/100°C for 3 minutes; the mixture should thicken slightly.
5. 5Mix pasta — Fold the cooked bowties into the sauce, ensuring each piece is coated. Sprinkle shredded cheddar on top.
6. 6Bake casserole — Transfer everything to a 9‑inch baking dish. Bake at 375°F (190°C) for 20 minutes until the cheese bubbles and the edges turn golden brown.
7. 7Rest and serve — Let the dish rest 5 minutes off the heat; this lets the sauce settle and makes slicing easier.

👨🍳 Chef's Note: A quick shortcut is to use pre‑shredded cheese, but fresh shredding gives a smoother melt.

Servings: 6

Cuisine: American

Course: Main Course

Easy Recipes for Everyday Cooking15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat