• 2 lbs 90% ground beef

• 2 cups uncooked elbow macaroni

• 2 cups beef broth

• 1 large white onion, diced

• 4 tsp minced garlic

• 4 oz chopped green chiles (1 small can)

• 1/2 cup sour cream

• 4 oz cream cheese, softened

• 2 cups shredded cheddar cheese

• 2 Tbsp olive oil or vegetable oil

• 1 tsp salt

• 1/2 tsp pepper

​

Put the olive oil into a tall pot.  Put the ground beef in the pot, and break it up with a slotted spoon.  Brown the ground beef over medium-low heat (usually setting 2 or 3 on a gas stove).  Stir it every 30 seconds until there is no pink left.  This normally takes 5-10 minutes.

​

Stir in the macaroni, broth, onion, garlic, salt, pepper, and green chilies.  Cover, and bring to a simmer (bubbles start breaking at the surface of the liquid).  You should not need to increase the heat, with the lid on the temperature should rise enough to make the liquid boil.  Once the liquid starts to bubble, leave the pot with the lid on until the macaroni is tender.  How long this takes depends on the macaroni, so check the instructions on the macaroni package, but normally this will be around 10-14 minutes.  After this time, take out one or two macaroni noodles and eat them to make sure they're cooked.

​

Remove the pot from heat (put on a different stove burner that isn't hot).  Stir in the sour cream and cream cheese until smooth.

​

Put the pot back on the burner on low heat (usually setting 1 on a gas stove) and stir in the cheddar cheese.  Keep stirring until the cheese is melted.

​

Serves 4-8 people.