Preparation Steps

• Brown the ground beef in a large pot over medium heat until no longer pink, then drain excess fat.
• Add the diced onion and minced garlic; sauté until translucent.
• Stir in chili powder and cumin; cook for 1 minute until fragrant.
• Pour in Rotel and beef broth; bring to a boil.
• Add elbow macaroni; reduce heat to a simmer and cook until al dente, about 8 to 9 minutes, stirring occasionally.
• Stir in Velveeta cheese until melted and creamy, then fold in shredded cheddar cheese until smooth.
• Season with salt and pepper to taste and serve hot, topped with extra cheddar if desired.