Start by gathering all your ingredients. Ensure everything is prepped and within reach: chop the onions and poblano pepper, measure your spices, and get the pasta ready.

In a large pot over medium heat, add a splash of oil. Throw in the diced onion and poblano pepper. Sauté them until they become softened and translucent, about 5 minutes.

Once the onions are ready, add your ground beef (or chicken). Cook until browned, approximately 6-8 minutes. Make sure to break it up into smaller pieces with a wooden spoon.

Now, it’s time to amp up the flavor. Sprinkle in the garlic powder, chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper. Mix everything well. Let it cook for another minute until the spices become fragrant.

To the meat mixture, add the tomato paste, crushed tomatoes, green chilies, chicken broth, Worcestershire sauce, salt, and pepper. Stir well, bringing everything together. Let it simmer for about 10 minutes; this is where the flavors meld together.

In a separate pot, cook your short pasta according to package instructions. Remember to salt the water to enhance flavor. When al dente, drain and set aside.

Stir the cooked pasta into the chili mixture. Gently fold until the pasta is coated. Next, add hot sauce, softened cream cheese, and the shredded cheese. Mix until the cheese is melted and everything is creamy.

Spoon the chili mac and cheese into bowls. Garnish with green onions, cilantro, and a squeeze of lime juice if desired. Enjoy every cheesy, spicy morsel!