Crock Pot Rotel Pasta
Browned ground beef and medium shells are coated in a glossy, golden cheese sauce with small bites of tomato and green chile. The beef and sauce melt together in the slow cooker, but the shells are boiled separately and added near serving. That extra pot keeps the pasta tender and distinct instead of letting it turn gummy in the sauce.
Ingredients for Crock Pot Rotel Pasta
- 1 pound ground beef (about 450g)
- 1 teaspoon garlic powder
- 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained (about 280g)
- 12 ounces Velveeta, cubed (about 340g)
- 1/2 cup milk, plus 1 to 2 tablespoons more if needed
- 12 ounces dry medium pasta shells (about 340g)
- 1 cup freshly shredded cheddar cheese (about 115g)
- 1 tablespoon finely chopped parsley
Choose mild, original, or hot Rotel to adjust the heat. Use the juices from the can; they help form the sauce.
How to Make Crock Pot Rotel Pasta
Serves: 6. Prep time: 15 minutes. Cook time: about 1 hour 10 minutes to 2 hours 10 minutes. Total time: about 1 hour 25 minutes to 2 hours 25 minutes.
- Brown the beef: Cook the ground beef in a large skillet over medium-high heat for about 8 to 10 minutes, breaking it into small crumbles. Stir in the garlic powder. When no pink remains, drain the fat well so the sauce does not become greasy. If using a thermometer, cook the beef to 160°F (70°C).
- Melt the sauce: Add the beef, undrained Rotel, Velveeta, and 1/2 cup milk to a 4- to 6-quart slow cooker. Cover and cook on LOW for about 1 to 2 hours, stirring once or twice. Start checking after 1 hour; the sauce is ready when no cheese cubes remain and it smoothly coats a spoon.
- Boil the shells: When the sauce is nearly smooth, boil the shells according to the package directions until al dente. They should hold their shape and have a slight bite. Drain well.
- Finish the pasta: Stir the cheddar into the smooth sauce until melted. Gently fold in the drained shells. Cover and keep on LOW for 5 to 10 minutes, just until the pasta is hot and coated. If the sauce looks stiff rather than loose and glossy, stir in 1 to 2 tablespoons of milk.
- Serve: Scatter the parsley lightly over the pasta and serve promptly.
Why the Shells Go in Last
Dry shells need more liquid than this cheese sauce provides. Boiling them separately gives them an al dente finish, and adding them at the end keeps them from softening too much. The cooked shells will continue absorbing sauce, so avoid holding the assembled pasta on WARM for an extended period. If dinner is delayed, keep the sauce and pasta separate until serving.
How to Keep the Cheese Sauce Smooth
Cube the Velveeta so it melts evenly, and use LOW heat. Add the cheddar only after the base sauce is smooth; prolonged cooking after it goes in can make the sauce look grainy. Slow cookers melt cheese at different rates, so follow the smooth-sauce cue rather than the clock alone. Taste before adding salt, since the cheese and Rotel may provide enough.
Serve with a green salad or garlic bread. For another slow-cooker beef pasta dinner, try Crock Pot Goulash.
Make-Ahead and Leftovers
For make-ahead serving, prepare the beef-cheese sauce first. Reheat it gently, then fold in freshly boiled shells. Refrigerate assembled leftovers in an airtight container for 3 to 4 days.
Reheat individual portions gently in the microwave or in a pan over low heat, adding a splash of milk, broth, or water to loosen the sauce. Freezing the assembled pasta is not recommended for best texture; the cheese sauce may separate or become grainy.
Nutrition
Approximate nutrition per serving, based on 6 servings: 610 calories, 36g protein, 30g fat, and 51g carbohydrates. Per 100g of finished pasta: approximately 180 calories, 11g protein, 9g fat, and 15g carbohydrates. Values vary with the beef, cheese, and final cooked weight.
Equipment
- Large skillet
- 4- to 6-quart slow cooker
- Large pot
- Colander
Ingredients
- 1 pound ground beef (about 450g)
- 1 teaspoon garlic powder
- 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained (about 280g)
- 12 ounces Velveeta, cubed (about 340g)
- 1/2 cup milk, plus 1 to 2 tablespoons more if needed
- 12 ounces dry medium pasta shells (about 340g)
- 1 cup freshly shredded cheddar cheese (about 115g)
- 1 tablespoon finely chopped parsley
Instructions
- Brown the ground beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into small crumbles.
- Stir in the garlic powder. Cook until no pink remains, then drain the fat well. If using a thermometer, cook the beef to 160°F (70°C).
- Add the beef, undrained Rotel, cubed Velveeta, and 1/2 cup milk to a 4- to 6-quart slow cooker.
- Cover and cook on LOW for about 1 to 2 hours, stirring once or twice. Begin checking after 1 hour; the sauce is ready when the cheese has melted and the mixture smoothly coats a spoon.
- When the sauce is nearly smooth, boil the shells according to the package directions until al dente. Drain well.
- Stir the cheddar into the smooth sauce until melted, then gently fold in the drained shells.
- Cover and keep on LOW for 5 to 10 minutes, just until the pasta is hot and coated. If the sauce is stiff, stir in 1 to 2 tablespoons of milk.
- Scatter parsley over the pasta and serve promptly.
Tips
- Drain the beef well to keep the cheese sauce from becoming greasy.
- Use the Rotel juices to help form the sauce.
- Cook the shells separately and add them near serving so they stay tender and distinct.
- Cube the Velveeta and use LOW heat for even melting.
- Add the cheddar only after the base sauce is smooth to help prevent a grainy texture.
- Taste before adding salt, since the cheese and Rotel may provide enough.
Variations
- Mild Rotel Pasta: Use mild Rotel for a gentler flavor.
- Hot Rotel Pasta: Use hot Rotel for more heat.