Preheat the oven to 375 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.
Brown the ground beef with the diced onions in a large pan over medium high heat. Crumble the ground beef as you cook it. Once the beef is browned, drain off any excess grease.
Then add in the minced garlic and cook for 1-2 minutes over medium heat until the garlic is aromatic. Stir in the ketchup, brown sugar, yellow mustard and Worcestershire sauce. Stir to combine and simmer for a few minutes.
Add in the diced Velveeta cheese. Stir and heat on low until the cheese is melted and combined with the other ingredients.
Cook the pasta in a separate saucepan to al dente based on the package instructions. Drain and stir the pasta into the meat mixture being careful not to break the noodles.
Pour the mixture into the 9X13 baking dish and cover with foil. Bake for 15 minutes.
Then remove the foil, top with the shredded colby jack cheese.
Bake for 10-15 more minutes until the cheese is melted and the edges start to brown.
Serve warm and enjoy!
Notes
Penne or Rotini Past would also work great in this recipe. Refrigerate the leftovers in an airtight container for up to 5 days.