The key to this dish lies in selecting the right ingredients—fresh, quality basics that let the flavors shine. I always lean on pantry staples combined with fresh veggies and a blend of cheeses that melt beautifully. When choosing your chili components, I find that a mix of beans and ground meat (or seasoned meat alternatives) adds great texture and heartiness. And don’t be shy about swapping cheeses or adding your favorite spices to make it your own—it’s all about what your family loves.

• 1 pound ground beef or turkey (or plant-based ground meat)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 (8-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups elbow macaroni (uncooked)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups milk (whole or 2%)
• 1/2 cup sour cream (optional, for extra creaminess)
• Fresh cilantro or green onions, for garnish (optional)

Substitution tip: If you’re dairy-free, swap the cheese for vegan varieties and use a plant-based milk. You can also use gluten-free pasta to accommodate dietary needs.