In a large pot of salted boiling water, add the bowtie pasta. Cook according to the package instructions until al dente, usually around 8–10 minutes. Drain and set aside, reserving about a cup of pasta water.

While the pasta cooks, heat a large skillet over medium heat. Melt a tablespoon of butter, then add chopped onions and minced garlic. Sauté for about 3–4 minutes until the onions are translucent and fragrant.

Add the ground beef to the skillet with the sautéed onions and garlic. Cook for about 5–7 minutes, or until browned and fully cooked. Season with salt, pepper, and paprika.

Reduce heat to low, then add cubed Velveeta cheese and milk to the skillet. Stir continuously until the Velveeta melts completely, creating a smooth and creamy sauce.

Add the cooked pasta to the skillet, tossing everything together until well coated. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.

Remove from heat and taste for seasoning, adjusting as necessary. If desired, sprinkle fresh parsley over the top before serving.