Step 1

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet or Dutch oven, cook the ground beef and onion over medium-high heat until browned and cooked through. Drain any excess grease.

Step 3

Add the garlic powder, salt, diced tomatoes and green chilies, condensed cream of mushroom soup, and milk to the skillet and stir everything together.

Step 4

Add the cubed Velveeta cheese to the skillet and stir everything together until the cheese is melted and smooth.

Step 5

Add the cooked elbow macaroni to the skillet and stir everything together until the macaroni is coated in the cheese sauce.

Step 6

Let the mixture simmer on low heat for a few minutes, stirring occasionally, until heated through.

Step 7

Sprinkle with fresh parsley, if desired.

Step 8

Store any leftovers in an airtight container in the fridge for up to 3 days.