In a large stock pot, bring generously salted water to a boil. Cook pasta al dente, according to package directions. (Al dente is one minute less than regular cooking time.)

While water for pasta is coming to a boil and pasta cooks, brown the ground beef over medium-high heat. Drain off any excess fat. Add the taco seasoning, 1/4 c. water and 2 cans of Rotel, with the juice. Stir together and bring to a simmer. Simmer for about 1-2 minutes. Remove meat from skillet and transfer to a bowl. Cover to keep warm. Rinse out skillet.

In the same skillet, begin making the cheese sauce. Over medium heat melt the butter. Add the flour to the melted butter and whisk together until mixture begins to bubble and cook. Reduce heat to med-low and pour in the milk, and continue to whisk. Mixture will begin to thicken, then add in the broth. Continue to whisk as mixture thickens again. Add in the shredded cheese, and stir until cheese melts into the sauce.

To the cheese sauce, add in the cooked pasta and seasoned ground beef mixture. Stir together all ingredients to coat in the cheese sauce.

Serve and enjoy.