1: Cook the Pasta

1. Fill a large pot with water, add a pinch of salt, and bring it to a boil.
2. Add the rotini or penne pasta and cook according to the package instructions until al dente (firm but tender).
3. Drain the pasta, set it aside, and drizzle with a little olive oil to prevent sticking.

2: Cook the Meat & Aromatics

1. In a large skillet or deep pan, heat 1 tablespoon of oil over medium heat.
2. Add the chopped onions and sauté until soft and translucent (about 3 minutes).
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef (or sausage/turkey) and cook until browned, breaking it into crumbles with a spatula.
5. Drain any excess grease to prevent the dish from being too oily.

3: Build the Sauce

1. Stir in the Rotel tomatoes, including the juices, to add a tangy, slightly spicy kick.
2. Sprinkle in the paprika, black pepper, salt, and chili powder (if using). Mix well and let it simmer for 5 minutes so the flavors meld together.
3. Lower the heat and add the Velveeta cheese cubes (or shredded cheese alternative). Stir continuously until the cheese is fully melted into a smooth sauce.
4. Pour in the heavy cream or milk to make the sauce extra creamy. Stir well.

4: Combine the Pasta & Sauce

1. Add the cooked pasta into the skillet with the sauce and toss everything together until the pasta is evenly coated.
2. Taste and adjust seasoning if needed.

5: Make It Extra Cheesy (Optional Baking Step)

1. If you love a cheesy baked finish, transfer the pasta mixture to a greased baking dish.
2. Sprinkle 1 cup of shredded cheddar cheese over the top.
3. Broil in the oven for 3–5 minutes or bake at 375°F (190°C) for 10 minutes, until the cheese is bubbly and slightly golden.

6: Serve & Enjoy

1. Garnish with fresh parsley or chopped green onions for a pop of color and freshness.
2. Serve hot with garlic bread, a fresh green salad, or steamed vegetables for a balanced meal.