Cook the pasta noodles according to package instructions until al dente, drain and set aside.
In a large skillet, cook the ground chuck over medium heat until browned. Drain any excess fat.
Add the chopped onions and diced bell peppers to the skillet with the meat and sauté until the vegetables are soft.
Stir in the Rotel tomatoes (with juice) and all the seasonings. Let simmer for 5 minutes.
Lower the heat and add in the cubed Velveeta cheese and Blanco Velveeta cheese. Stir until the cheese is completely melted and the sauce is smooth.
Pour the heavy whipping cream into the skillet, mixing well with the cheese sauce.
Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Sprinkle the shredded cheese over the top and cover the skillet with a lid. Let sit on low heat until the cheese is melted.
Serve hot and enjoy!