Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, following package directions. Drain and set aside, keeping about ½ cup of pasta water for later.

In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until it’s browned and fully cooked. Drain any excess grease.

Sprinkle in salt, black pepper, paprika, and crushed red pepper flakes as desired. Stir well to combine.

Pour in the diced tomatoes with green chilies and let everything simmer for 2–3 minutes. Then add the milk, stirring to create the creamy sauce base.

Lower the heat and introduce the cubed Velveeta cheese, a few pieces at a time. Stir continuously until melted and smooth. Add reserved pasta water if needed.

Add the cooked bow tie pasta to the cheese mixture, stirring gently to coat evenly. Taste and adjust seasoning if needed.

Remove from heat and sprinkle with freshly chopped parsley. Serve immediately.