Begin by boiling a large pot of salted water over high heat. Add the bowtie pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.

In a large skillet over medium-high heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat.

To the skillet, add the beef broth, cubed Velveeta cheese, milk, paprika, salt, and black pepper. Stir until the cheese is completely melted and the mixture is creamy and well combined.

Add the cooked bowtie pasta to the skillet, stirring gently to coat the pasta evenly in the creamy beef sauce. Cook for an additional 2-3 minutes, just to heat everything through.

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley if desired.

For added heat, consider stirring in a pinch of cayenne pepper or some chopped jalapeños before serving.

Mix in vegetables like peas or bell peppers for added nutrition if desired.

Store any leftovers in an airtight container in the fridge for up to 3 days and reheat on the stove or in the microwave, adding a splash of milk to revive its creaminess.