1-First, brown and crumble the 1 lb ground beef in a large, high-walled skillet over medium-high heat for 2 minutes.

2-Next, add the ½ cup diced onions and cook until the beef is browned and the onions are softened, about 5 more minutes. Drain excess grease to keep things light.

3-Then, stir in the 1 can (15.5 oz) sloppy joe sauce, 2 ½ cups chicken broth, and 1 can (14.5 oz) diced tomatoes (undrained). Bring to a gentle boil.

4-Add the ¾ pound farfalle pasta and stir. Cover and cook gently until the pasta is al dente, stirring occasionally to prevent sticking.

5-Reduce heat to low and mix in the 1 cup corn and 8 oz cubed processed cheese. Cover to melt the cheese, then stir gently to combine.

6-Transfer the mixture to a lightly greased 9 x 13 inch casserole dish and top with the 1 ½ cups shredded cheddar cheese. Cover and bake for 15 minutes.

7-Finally, remove the cover and serve while warm for the best cheesy topping experience.