1. Bring a large pot of salted water to a boil and cook the bow tie pasta until al dente. Drain and set aside, reserving a little pasta water if needed.

2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened.

3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

4. Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for about 30 seconds until fragrant.

5. Pour in the milk and beef broth, stirring to combine.

6. Add the cubed Velveeta and reduce the heat to medium low. Stir until the cheese is fully melted and the sauce is smooth.

7. Add the cooked bow tie pasta to the skillet and toss until evenly coated in the cheese sauce.

8. If needed, add a splash of reserved pasta water or extra milk to loosen the sauce.

9. Sprinkle with chopped parsley and serve hot.