A comforting and flavorful one-pot meal combining cheesy macaroni with a chili-inspired twist.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
In a skillet, brown the ground beef with the chopped onion and minced garlic until the beef is cooked through.
Drain any excess fat from the skillet for a lighter dish.
Add the diced tomatoes and chili powder to the beef mixture, stirring to combine.
Simmer the mixture for a few minutes to meld the flavors.
In the pot used for the macaroni, melt the butter over low heat, then stir in the milk.
Ensure the butter is fully melted before adding the milk.
Add the shredded cheese to the milk mixture, stirring until smooth and creamy.
Use low heat to prevent the cheese from separating.
Combine the cooked macaroni, cheese sauce, and beef mixture in the pot, stirring until evenly mixed.
Mix gently to avoid breaking the macaroni.
Serve the dish warm, garnished with fresh herbs if desired.
Serve immediately for the best texture and flavor.
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