Ingredients:
- 2 lbs ground beef, browned and drained
- 2 cans (10.5 oz each) cream of mushroom soup (roasted garlic flavor recommended)
- 1 large block Velveeta cheese, cubed (Mexican style works great)
- 16 oz pasta (rotini, penne, or elbow macaroni)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
Optional Add-Ins
- 1 cup shredded cheddar or Colby Jack
- 1/2 cup cooked bacon, crumbled
- 1/2 cup diced onions or pickles (for true cheeseburger flavor)
Instructions:
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or pot over medium heat, brown the ground beef. Drain excess grease.
- Add cream of mushroom soup and milk to the beef. Stir until smooth and heated through.
- Add Velveeta cubes, garlic powder, onion powder, salt, and pepper. Stir until cheese is fully melted and sauce is creamy.
- Fold in cooked pasta until evenly coated.
- If using optional add-ins, stir them in now and cook for 2–3 more minutes until warmed through.
- Remove from heat and serve hot.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables
- Add toasted breadcrumbs on top for texture
- Pair with garlic bread or dinner rolls
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stove or microwave, adding a splash of milk if needed
Tips
- For a thicker sauce, reduce milk slightly
- For extra cheesiness, add shredded cheese just before serving
- This recipe doubles well for potlucks and family gatherings