Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.
Sauce will last up to one week stored in an airtight container in the refrigerator.
Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.
Open the canned ingredients and drain.
Chop the Velveeta into 1 inch pieces.
Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.
Mix in all the dried seasonings excluding the dried minced onion.
Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.
Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.
Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.
In a large bowl combine the macaroni with the peppers and onion.
In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.
Mix the mayo mixture into the macaroni until well combined.
Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.
You can make this the day before you want to serve it. Store in the fridge until ready to serve.
