I came up with this recipe when I had extra nacho cheese and I did not want it to go to waste.

5 Cups dry elbow macaroni

1 Tbsp. Better then bouillon beef base

1 LB ground lean beef

1/2 Tbsp.. Hot Chili powder

1/2 Tbsp. Salt

1/2 Tbsp. black pepper

1 cup of sour cream

3 cups of whole milk

2 cups of Nacho Cheese

2 Tbsp. olive oil

1 Cup Shredded Mozzarella cheese

2 Tbsp. Margarine

Cook elbow macaroni in boiling water for 7-8 min or until fully cooked.

In a large sauce pan on medium heat sauté the meat with olive oil until its fully cooked, add Chili powder, salt, black pepper and better than bullion paste cook for 1 minutes, add milk, butter, both cheeses and stir until all melted, add Elbow Macaroni, butter and sour cream, stir together until well combined.