Original Recipe from Red Book Magazine February 2009
1 tbsp olive oil
1 large onion, diced
1 lb lean ground beef
1 tbsp hot mexican chili powder
1-1/2 tsp ground cumin
2-1/2 cups milk
1 can chicken broth
1 can cheddar cheese soup
2 cups elbow macaroni
2 cups shredded cheese
Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent.
Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink.
Stir in chili powder and cumin; cook, stirring, for 2 minutes.
Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes.
Stir in pasta; continue to cook, covered, 5 minutes.
Stir in cheese until melted and smooth.
Remove from heat; let stand 5 minutes or until pasta is fully cooked.