01 -
Shred the Cheddar and Monterey Jack cheeses from a block and set aside. Ensure they are near room temperature before incorporating into the sauce.
02 -
Cook and crumble the ground beef in a high-walled pot or Dutch oven over medium-high heat. Drain the grease once browned.
03 -
Melt the butter in the same pot and add the minced garlic. Sauté for 1 minute until fragrant.
04 -
Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with green chilies. Stir to combine thoroughly.
05 -
Bring the mixture to a gentle boil. Add the pasta and ensure it is fully submerged in the liquid. Cover and cook according to the pasta package instructions, stirring with a silicone spatula halfway through to prevent ingredients from settling at the bottom.
06 -
Remove the cover and check if the pasta is cooked thoroughly. Taste a noodle and, if needed, continue cooking until the desired doneness is achieved.
07 -
Reduce the heat to low and gradually stir in the cheese until completely melted and smooth.
08 -
Let the sauce thicken as it stands. The pasta will continue to absorb the sauce. Serve immediately once the desired consistency is reached.