Ingredients
12 oz pasta shells or rotini
1 lb ground beef
1 small onion, finely diced
2 cups cubed processed cheese (Velveeta style)
1 can cream of mushroom soup
1 cup milk
1 tbsp ketchup
1 tsp mustard
Salt and black pepper to taste
Instructions
Cook the pasta in salted water until al dente, then drain.
In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease.
Stir in the cream of mushroom soup, milk, ketchup, and mustard. Simmer for a few minutes until smooth and slightly thickened.
Add the cooked pasta and cubed cheese. Stir until the cheese melts and everything is well coated.
Transfer to a baking dish if desired and broil briefly until bubbly and lightly golden on top