Preparation:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook it according to the package instructions, usually about 9-11 minutes, until al dente. Once cooked, drain the pasta, but be sure to reserve about 1 cup of the pasta water in case you need to thin the sauce later.

2. Brown the Ground Beef: While the pasta is cooking, heat a large skillet or sauté pan over medium heat. Add the ground beef and cook it, breaking it up into small pieces with a spoon. Continue to cook until the beef is fully browned, about 8-10 minutes. Drain any excess fat and set the beef aside.

3. Make the Cheese Sauce: In the same skillet, add the cubed Velveeta cheese, softened cream cheese, and the can of cream of chicken soup. Stir everything together over medium heat until the cheeses are completely melted and the mixture is smooth and creamy.

4. Add the Rotel Tomatoes: Stir in the undrained can of Rotel tomatoes with chilies. Continue to cook the sauce for an additional 2-3 minutes, allowing the flavors to meld together.

5. Combine Pasta and Sauce: Add the cooked rigatoni pasta to the skillet with the creamy cheese mixture. Toss everything together until the pasta is evenly coated with the sauce. If the sauce seems too thick, you can gradually add some of the reserved pasta water to reach your desired consistency. Serve hot and enjoy!