1️⃣ Cook the pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.

2️⃣ Prepare the chili: In a large skillet or pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.

3️⃣ Add beans and tomatoes: Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to blend and the mixture to thicken slightly.

4️⃣ Make the cheese sauce: In a separate saucepan over low heat, combine the milk, sour cream, and shredded cheddar cheese. Stir constantly until the cheese is melted and the sauce is smooth and creamy.

5️⃣ Combine everything: Add the cooked pasta to the chili mixture and stir to combine. Pour in the cheese sauce and mix until everything is well coated and heated through.

6️⃣ Serve hot: Spoon into bowls and serve immediately. Optional toppings include chopped green onions, extra shredded cheese, or a dollop of sour cream.