Preparation Steps

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions (about 8 to 9 minutes). Drain and set aside.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.
• Add the ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed.
• Stir in the picante sauce, tomato sauce, beef broth, milk, butter, chili powder, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 6 to 8 minutes so the flavors meld and the sauce slightly thickens.
• Reduce heat to low and stir in the cooked macaroni and half of the shredded cheddar until the cheese melts and everything is evenly coated in sauce.
• If you prefer a bubbly top, transfer the mixture to a lightly greased 9x13 baking dish, sprinkle with remaining cheddar, and broil on high for 2 to 3 minutes until the cheese is golden and bubbling. Otherwise, serve directly from the skillet.
• Garnish with chopped cilantro if desired and serve hot.