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Bake the bell peppers and onion at 400°F for 20-25 minutes.
In a slow cooker, add the ground beef, chorizo, spice blend, enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, and apple cider vinegar.
Cook on high for 2-3 hours or low for 3-4 hours.
Cook the pasta to 50% of the time shown on the box.
Make the queso sauce by blending the cottage cheese, cream cheese, extra sharp cheddar, cheddar powder, enchilada sauce, and milk. Season with salt and pepper.
Add the cooked pasta to the slow cooker and stir to combine.
Pour the queso sauce over the pasta and stir to coat.
Cover and cook on high for 15-20 minutes.
Portion the mac and cheese into 10 equal-sized containers and store in the freezer.
To reheat, microwave for about 4 minutes and add 2-3 tablespoons of milk for a creamier sauce.