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In one large pot, get your water starting to boil for your pasta.
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Cook as the pasta package directs you to.
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Start dicing up your Velveeta in cubes.
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Its easier to melt this way.
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See all the little specks in there?
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Thats the Mexican Velveeta.
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Be sure to get that and not the regular Velveeta.
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Its a little hard to find, but ya gotta have it!
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Add the sour cream and the Rotel to the Velveeta.
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Now comes the best part.
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Open up that can of diced jalapenos.
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Scoop in a fourth of the can into the Velveeta mixture.
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This is a good kick in the head.
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Not so hot that you cant eat it.
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But not for the faint of heart either.
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(Now after the dish is all combined, and if you want even more of a kick, by all means, add more!
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Personally, I would add more, but I dont want my family members yelling and screaming and tearing up on me.)
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Once the pasta has finished, strain and put back into the large pot.
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Your Velveeta goodness should all be mixed together and melted by now.
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Pour sweetly over the waiting penne.
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Start combining the two.
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Warning: at this point your mouth starts watering and you might break out into a Dean Martin song.
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At first it might appear a bit runny, but after it sets about 5 minutes, it will thicken up just perfectly.
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Heres to you, Dean!
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Thats AMORE!
