Creamy Chili Mac Casserole

Preheat oven to 350°F (180°C).

Cook the elbow macaroni according to package instructions. Drain and set aside.

In a large skillet, brown the ground beef over medium-high heat. Drain excess fat.

Add onion, garlic powder, chili powder, and tomato paste to the skillet. Cook for 1-2 minutes until the onion is translucent.

Add diced tomatoes and chili beans to the skillet. Stir to combine. Bring to a simmer and let cook for 5 minutes.

In a separate mixing bowl, combine the macaroni and cheese mix. Add shredded cheddar cheese and mix until well combined.

In a 9x13 inch baking dish, combine the macaroni and cheese mixture and the chili mixture. Stir to combine.

Pour in the sour cream and mix until well combined.

Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.