Servings: 6

1 cup Cheddar cheese, shredded 1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded 1 cup Monterey Jack Cheese, shredded
4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese 4 oz. Velveeta cheese, cut into cubes (equal to ⅓ cup)* can sub with ¾ cup shredded cheese
1 lb. Ground Beef, 85% lean 1 lb. Ground Beef, 85% lean
1 Tablespoon Butter 1 Tablespoon Butter
2 cloves Garlic, minced 2 cloves Garlic, minced
1 oz. packet Taco Seasoning 1 oz. packet Taco Seasoning
1 Tablespoon Worcestershire sauce 1 Tablespoon Worcestershire sauce
2 Tablespoons Tomato paste 2 Tablespoons Tomato paste
1 cup Beef broth 1 cup Beef broth
1 cup Chicken broth 1 cup Chicken broth
1 cup Whole milk, at room temp 1 cup Whole milk, at room temp
1 (10 oz.) can Rotel Tomatoes with green chilies, undrained 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
½ lb. Medium pasta shells, see notes ½ lb. Medium pasta shells, see notes

Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
Melt the butter in the same pot and add and garlic. Cook for 1 minute.
Add all remaining ingredients except the cheese and pasta. Stir to combine.
Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
Turn heat to low. Gradually stir in cheese until melted.
There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
Serve once desired consistency is obtained.

This recipe makes a lot of sauce, (which I love), feel free to use a little more than 1/2 lb. of pasta.  This recipe makes a lot of sauce, (which I love), feel free to use a little more than ½ lb. of pasta.
Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.  Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.
Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.  Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.