One Pot Chili Mac N Cheese

• 1 tablespoon olive oil
• 1/2 green pepper (diced)
• 2 cloves garlic, minced
• 1 onion, diced
• 2 lbs ground beef
• 5 cups chicken broth
• 3/4 cup milk
• 1 (14.5-ounce) can diced tomatoes
• 15 ounce canned white kidney beans, drained and rinsed
• 15 ounce canned kidney beans, drained and rinsed
• 2 -1/2 teaspoons chili powder
• 2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces elbow macaroni ( I used Protein Pasta)
• 3/4 cup shredded cheddar cheese
• 5 oz of Velvetta Cheese

DIRECTIONS:

1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion, pepper and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Then add milk and Velvetta, stir until thick and melted.
3. Remove from heat. Top with sharp cheese and cover until melted, about 2 minutes.