1In a large pot bring water to a boil and add elbow macaroni, follow cooking instructions on box for al denti pasta (do not overcook, macaroni will cook longer when added to meat sauce)
2In a large skillet, brown ground beef, drain, add chopped onion and cook till onion is tender. Add salt, pepper and garlic to pan, cook for one minute and then add your can of rotel tomatoes, juice and all (if you do not like spice of any kind add a can of chopped tomatoes)
3After elbow macaroni is done, drain and add to meat mixture, chop velveeta and add to pan and stir till melted.
4You can make this your own by adding chopped bell pepper at the same time you cook the onion, also you can add frozen peas or frozen mixed veggies at the end when you add the cheese to get the veggies in.