Mexican Mac and Cheese with Ground Beef

Boil the pasta in salted water according to package directions. Drain and set aside.
8 ounces pasta
In a large skillet over medium heat, cook the ground beef until no pink remains, breaking it up as it cooks. (Drain excess grease as needed.) Stir in the chili powder, garlic powder, onion powder, salt, and pepper. Cook for about 1 minute, until fragrant.
1 pound ground beef, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
Add the enchilada sauce and Rotel (with juices). Stir and simmer for 3–5 minutes to heat through and combine the flavors.
1 10 oz can red enchilada sauce, 1 10 oz can Rotel (original)
Reduce heat to low. Add the cream cheese and stir until melted and smooth.
4 ounces cream cheese
Add the cooked pasta and stir to coat.
Add milk and mix in the cheddar and Monterey Jack until melted and creamy.
1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, ¼ cup milk
Serve with your favorite toppings like avocado, cilantro, jalapeños, green onions, or crushed tortilla chips.
Diced avocado, Chopped cilantro, Sliced jalapeños, Green onions, Crushed tortilla chips