📝 Ingredients (Serves 6–8)

• 2.25 lbs ground beef 🍖

• 1 (16 oz) block Velveeta cheese, cubed 🧀

• 1 (8 oz) block cream cheese, cubed 🥛

• 1 can (10.5 oz) cream of chicken soup 🥄

• 1 can (10 oz) Rotel tomatoes with green chilies 🍅🌶️

• 1 (12 oz) box bowtie noodles (or any pasta of your choice) 🍝

• Salt & pepper to taste

• Optional: garlic powder, onion powder, paprika (for extra flavor)

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👩‍🍳 Instructions

1. Brown the Beef
   In a skillet over medium heat, cook ground beef until fully browned. Drain excess grease. Season with salt, pepper, and optional spices to taste.

2. Load the Crockpot
   Add the cooked ground beef, Velveeta, cream cheese, cream of chicken soup, and Rotel (undrained) into the crockpot. Stir gently to combine.

3. Cook on Low
   Cover and cook on LOW for 2–3 hours, stirring occasionally until everything is melted and creamy.

4. Cook the Pasta
   About 15 minutes before the mixture is done, cook the pasta according to package directions until al dente. Drain well.

5. Combine Pasta & Sauce
   Stir the cooked pasta into the crockpot mixture. Mix until everything is well coated in the cheesy sauce. Let sit for 5–10 minutes on warm to thicken slightly.

6. Serve & Enjoy
   Scoop into bowls and serve warm. Great with garlic bread or a crisp salad on the side!

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Let me know if you want a spicy twist or a one-pot version without pre-cooking the pasta!