Step-by-Step Instructions
Browning the Beef:
In a large skillet, crumble ground beef and cook gently over medium heat until every bit turns browned and no pink remains. Patience here develops rich flavor. Drain off any grease thoroughly to prevent a heavy or greasy sauce.
Mixing in the Soup:
Return the beef to your skillet. Add both cans of cream of mushroom soup directly over the cooked meat. Stir to blend the mixture evenly, warming it through. You will notice the sauce starts to come together without thinning with milk or water.
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.
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