Cook the Velveeta shells according to the package directions. Bring a large pot of water to a boil, add the shells, and cook until al dente. Once done, drain the pasta and return it to the pot.

Stir in the Velveeta cheese sauce that comes with the box, ensuring every shell is coated.

Add the sliced hot dogs, no bean chili, drained chili starter, and 3/4 cup of the shredded cheddar cheese. Stir until evenly combined.

Lightly spray a 2-quart baking dish with non-stick cooking spray. Transfer the mac and cheese mixture into the dish, spreading it out evenly.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.

Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until hot and bubbly.

Serve warm, topped with diced white onion and pickled jalapeños if desired.