Another trader mentioned mac and cheese on FB today, which led to me wanting to make my "Queso" shells and cheese. You know that ol' Velveeta queso dip recipe with Rotel? This is an adaption of that.
2 cans Rotel (20 oz total), undrained
1 cup water
2 cups of small pasta shells (or elbows, the do just as well)
8 oz. Velveeta, cut up in little squares
Bring the Rotel and water to a boil in a pot, pan, whatever you boil your pasta in. Once boiling, add the shells. Reduce the heat to med.-low and simmer for 15 minutes. 13 minutes if you like firmer pasta. Add the squares of Velveeta and stir often until the cheese is melted. I like to let it sit for 5 minutes to congeal a bit before I serve it.