DIRECTIONS:

Spray a deep 9×13 baking dish with cooking spray and set aside. Preheat the oven to 350 degrees.
In a skillet cook the onion and ground beef until no longer pink and drain off any excess grease. Add the seasonings and sauces and stir to combine. Set the chili aside.
In a large stockpot bring water up to a boil. Add the pasta, stirring and cook to just al dente (do not overcook). Drain, rinse and set the pasta aside.
In a large bowl combine the cheeses (leaving some for the topping), sour cream, mayonnaise, cream cheese, milks and seasonings. Stir together and fold in the cooked pasta.
Pour half of the mac & cheese mixture into the bottom of the pan. Layer on all the chili, then the remaining mac & cheese. Top with remaining shredded cheese.
Bake for 30 minutes covered with foil, then remove the foil and bake another 30 minutes. Remove from the oven and let the dish cool for at least 10 minutes before eating.

This recipe was created by Ally’s Sweet & Savory Food.