Melting the Cheese:
Take your block of Velveeta and cut it into cubes. This helps it melt quickly and smoothly. Begin adding a handful or two of cheese at a time. Stir until fully melted before adding more. Keep the heat at medium so nothing scorches at the bottom. Go slow for the ultimate creamy texture.
Combining with Pasta:
Your pasta shells should be cooked to al dente and well drained. Add them right into the skillet with your beef, cheese, and soup mixture. Stir gently but thoroughly so every shell gets coated in rich, cheesy sauce.
Serving and Savoring:
Spoon the finished Sloppy Cheeseburger Pasta into warm bowls. Serve hot for maximum gooey, cheesy goodness. I always like to scoop some extra sauce onto each serving.
My hands down favorite element is the creamy Velveeta as it turns the sauce thick and luscious. Every time I cube the cheese, I remember teaching my little ones how it magically melts into the beef. We always sneak a taste at this stage.
Storage Tips
This dish keeps well in an airtight container in the fridge for up to three days. When reheating, splash in a tablespoon or two of milk to keep the sauce silky. Freeze portions in freezer safe containers for up to a month. Thaw in the fridge overnight.
Ingredient Substitutions
If you are out of Velveeta, try Colby Jack or mild cheddar for a gooey but slightly different flavor. No cream of mushroom soup? Use cream of chicken or celery. Pasta shape is flexible but shells catch the most sauce.
Serving Suggestions
A sprinkle of fresh chives or green onion on top not only adds a pop of color but some freshness. Serve alongside a crisp pickle spear or a crisp green salad for full cheeseburger effect. Garlic bread is a perfect bonus for soaking up any extra sauce.
A bowl of pasta with meat and cheese.
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