Preheat the oven to 375 degrees Fahrenheit and set aside a 9x13 inch baking dish.
Heat the olive oil in a large pan over medium high heat then add the onion and cook until it becomes translucent.
Then add the garlic and cook for another minute or until it becomes fragrant.
Add the ground beef and crumble it as you cook it until it turns a dark brown color and has cooked all the way through.
While it’s cooking, stir the ketchup, brown sugar, mustard and Worcestershire sauce together in a small bowl then add it to the cooked beef and stir to combine.
Let it simmer for a few minutes before spooning it into a bowl and setting aside for later.
Wipe out the pan and pour in the chicken broth.
Bring it to a boil over medium high heat then add the pasta and cook it according to the instructions on the package.
Add the beef back to the pan along with 12 ounces of the Velveeta cheese and half of the Colby jack cheese and stir as it melts to combine.
Once it has melted fully, spread it out evenly in the casserole dish.
Cut the remaining Velveeta cheese into tiny pieces then sprinkle it around the top of the casserole along with the remaining Colby jack cheese.
Cover with non-stick foil and bake for 20 minutes, then again for 10 more minutes uncovered or until the edges start to crisp up and turn a dark brown color.
Let it cool for 5 minutes before serving with freshly chopped green onions or chives.