This super simple chili mac and cheese is filled with seasoned ground beef, black beans, peppers, and onions! It's a lightened-up version of your traditional mac and cheese and it's made in one pot!
Heat a large pot or dutch oven over medium/high heat. Add the ground beef, cumin, chili powder, and smoked paprika and cook until browned, 5-7 minutes.
Reduce heat to medium, and add the onion, garlic, and bell pepper. Sauté for another 3-4 minutes. Add the tomatoes, black beans, chicken broth, and milk, and raise heat to high. Bring to a boil.
Once boiling, lower to medium/medium-high, and cover. Cook for 12 minutes or until pasta is tender. Stir every minute or so to help prevent sticking. I reduced the heat to medium halfway through the cooking time. Once finished, stir in the cheddar and cream cheese until melted. Season to taste with salt and pepper.
Sprinkle a little extra cheddar on top if desired, and cover for a couple minutes until melted. To serve, top with scallions and cilantro. Devour!