Loaded Chili Mac & Cheese Bake

Preheat the oven to 400°F.

Cook the macaroni in salted water until about 1–2 minutes shy of al dente. Drain and set aside.

Heat a large oven-safe skillet over medium-high heat. Add the ground beef and ground pork and cook until browned, breaking the meat into crumbles as it cooks. Drain excess grease if necessary.

Add the onion and cook for 3–4 minutes, until softened.

Stir in the Heath Riles Chili Seasoning and cook for about 30 seconds.

Add the Rotel and tomato sauce. Stir to combine and simmer for 5–7 minutes, allowing the mixture to thicken slightly.

Reduce the heat to low and stir in the sour cream until fully incorporated.

Stir in the cooked macaroni, 1 1/2 cups cheddar, and Monterey Jack. Mix until the cheese is melted and everything is evenly combined.

Add beef broth a little at a time, starting with 1/4 cup, until the chili mac is creamy but not loose.

Smooth the mixture into an even layer and sprinkle the remaining 1 cup cheddar over the top.

Bake uncovered for 10–15 minutes, until the cheese is melted and the edges are bubbling.

Broil if desired for 1–2 minutes to lightly brown the cheese.

Rest for 5 minutes, then finish with crushed Fritos, sliced jalapeños, green onions, and sour cream.