Preheat oven to 375°F

For 2 minutes, cook and crumble ground beef in large skillet with thick walls. Cook the onions for 5 minutes more, or until brown. Drain the grease.

You can add liquids such as Manwich sauce, chicken broth and undrained diced tomato.

Bring to a gentle boil. Add the pasta to the saucepan and stir.

Let it boil for about 5 minutes. To ensure that the pasta doesn't stick, stir it a few more times. We are simmering the pasta gently so we recommend boiling it for a little longer than indicated on the package. Before you proceed, taste-test the noodles.

Reduce heat to low. Add the corn. To melt the Velveeta, add the cubed Velveeta. Cover the pot with a lid. Gently stir the mixture.

Transfer the mixture to a 9 x 13 inch casserole dish.

Add shredded cheddar to the top.

Bake for 15 minutes covered. Cover and bake for 15 minutes. Serve with cornbread