• Cook pasta al dente according to package directions without salt. Drain and set aside.
• Heat a large Dutch oven over medium-high heat. Brown ground beef until cooked through, about 5 minutes. Stir in chili powder, cumin, onion powder, garlic powder, and paprika. Stir in the diced tomatoes, ½ cup hot water, salt, and pepper. Bring mixture to a simmer and cook 2 - 3 minutes, or until slightly thickened. Transfer meat mixture to a bowl.
  
• Wipe Dutch oven clean with a paper towel. Add butter and milk to pan. Bring to a simmer. Add Velveeta cubes and stir until melted. Add the shredded cheese blend; cook and stir until melted.
• Add the cooked pasta and meat mixture to cheese sauce in pan. Blend well and remove from heat.

Plate and Serve:

• Divide evenly between 8 plates and garnish with cilantro if desired.

  Leftovers can be stored in an airtight container for up to 5 days in the fridge; or freeze for up to 3 months.