Step 1: Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water and set it aside. Drain the rest and set the cooked pasta aside.

Step 2: In a large skillet or Dutch oven, cook the ground beef over medium-high heat until fully browned. Break it up with a spatula as it cooks. Once done, drain off any excess fat.

Step 3: Add the cream of chicken soup, undrained Rotel tomatoes, softened cream cheese, and cubed Velveeta into the skillet with the beef. Stir continuously over medium heat until all the cheese has melted and the sauce is creamy and smooth.

Step 4: If the sauce is too thick, slowly stir in some of the reserved pasta water until the consistency is just right, smooth, pourable, but still rich.

Step 5: Add the cooked rotini pasta to the skillet. Toss everything together until every piece of pasta is coated in that luscious, cheesy sauce.