This dish is creamy, beefy, and just the right amount of zesty—comfort food at its finest. Tender spaghetti is tossed in a velvety cheese sauce loaded with seasoned ground beef and Rotel tomatoes, creating a pasta that’s hearty, flavorful, and impossible to resist.

It’s quick, budget‑friendly, and ready in about 30 minutes, making it perfect for busy weeknights. Pair it with garlic bread and a crisp salad, and you’ve got a complete meal that everyone will ask for again and again.

The secret? Rotel tomatoes add a subtle kick without overwhelming heat, while cream cheese melts into the sauce for unbelievable creaminess. This one’s a keeper.

Cheesy Rotel Spaghetti 🍝

Ingredients

Method

1. Cook Pasta
   Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Brown Beef & Onion
   In a large skillet or Dutch oven over medium‑high heat, cook ground beef and onion until beef is browned and onion is soft (7–8 minutes). Add garlic and cook 30 seconds. Drain excess grease.
3. Build Sauce Base
   Return skillet to medium heat. Add chicken broth, scraping up browned bits. Stir in undrained Rotel and bring to a gentle simmer.
4. Melt Cheeses
   Add cream cheese and Velveeta cubes. Stir over medium‑low heat until melted and smooth (2–3 minutes).
5. Season
   Stir in Italian seasoning, garlic powder, salt, and pepper. Taste and adjust seasoning. If sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Combine Pasta & Sauce
   Add drained spaghetti to skillet. Toss until every strand is coated.
7. Finish & Serve
   Remove from heat. Sprinkle shredded cheddar evenly over the top. Let rest 2 minutes so cheese melts. Serve hot with garlic bread and salad.

✨ Creamy, cheesy, and full of flavor—this pasta is destined to become a weeknight favorite.