Description

A creamy and savory pasta dish featuring tender shells, seasoned ground beef, and melty Velveeta cheese—perfect for a quick and comforting family dinner!

Ingredients

Units Scale

1 lb lean ground beef
1/2 medium onion, chopped
2 tbsp tomato paste
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
2 cups beef broth
1 cup heavy/whipping cream
1/2 tbsp Worcestershire sauce
2 cups uncooked medium shells
8 oz Velveeta cheese, cubed
Salt and pepper, to taste

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Instructions

Cook beef and onions: Heat a Dutch oven or large soup pot over medium-high heat. Add the ground beef and onions. Cook for 7–10 minutes, breaking up the beef until browned. Drain excess fat if needed.
Season: Stir in tomato paste, garlic powder, paprika, and Italian seasoning. Mix well.
Add liquids and pasta: Pour in beef broth, heavy cream, and Worcestershire sauce. Turn the heat to high and bring the mixture to a boil. Add the pasta and stir.
Simmer: Reduce the heat to maintain a rapid simmer. Cook uncovered for 12–13 minutes, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed.
Add cheese: Stir in the Velveeta cubes until fully melted and the sauce is creamy. Remove from heat and season with salt and pepper to taste.
Serve: Let the dish rest for a couple of minutes to thicken slightly, then serve warm.

Notes

For added flavor, sprinkle with shredded cheddar or Parmesan before serving.
To stretch the dish, toss in a handful of cooked peas or steamed broccoli.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce.