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1
Dice the red onion and garlic, then set aside.
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2
Next, chop up Velveeta into 1-inch cubes and set aside.
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3
Fill a 2- or 3-quart sauce pan with water and place over high heat to boil.
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4
Melt butter in a 10-inch skillet over medium heat.
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5
Once butter has melted, add onion and garlic and saute them.
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6
After onion is translucent, add ground beef.
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7
Next, add 1/2 teaspoon of the following spices: onion powder, garlic powder, paprika, ground sage, marjoram, black pepper, salt, rosemary, and thyme.
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8
Mix thoroughly.
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9
Once water comes to a boil, add pasta shells and reduce heat to medium to medium-high.
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10
After the meat has browned, add cheese, ketchup, mustard, mayonnaise, and sweet relish.
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11
Stir continually, adding the remaining 1/2 teaspoons of onion powder, garlic powder, paprika, ground sage, marjoram, black pepper, salt, rosemary, and thyme.
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12
Add pepper flakes.
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13
Once cheese has melted, allow to simmer 2-3 minutes, stirring occasionally.
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14
After shells have finished boiling for 8-10 minutes, drain and add to sauce mixture.
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15
Stir shells until completed coated.
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16
Allow casserole to simmer another 2-3 minutes, stirring as needed.
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17
Serve and garnish with parsley.
