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Sauté a small onion in EVOO over medium heat w/ salt until translucent.
Add a few cloves minced garlic and cook till fragrant (~ a minute).
Add 2-3 chopped chipotles (or more to taste) and sauté another minute or so.
Add 1 lb of ground beef (and more salt) and brown (not just till it turns brown, you want bits of caramelized meat throughout).
Add 2-3 tbsp chili powder, a tbsp cumin, a tbsp paprika, ½ tbsp coriander, and ¼ tsp cayenne and stir.
Add a 15oz can crushed tomatoes and 2 cups beef bone broth.
Salt again to taste.
Add 1 lb short pasta of choice along with 3 cups whole milk.
Season with salt to taste and stir.
Simmer on medium low until noodles are just about al dente, stirring occasionally.
Turn off the heat and stir in 6oz each of shredded sharp cheddar and velveeta.
Once the cheese has melted and the pasta is al dente, it’s done!
Serve on its own or with a dollop of Greek yogurt (or sour cream) and some fresh scallions or chives.