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1
Preheat oven to 325 degrees F (165 degrees C).
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2
Bring a large pot of lightly salted water to a boil.
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3
Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
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4
In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper.
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5
Roll into small, 1 inch meatballs.
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6
Heat olive oil in a large skillet over medium-high heat.
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7
Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate.
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8
The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
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9
While the meatballs are cooking, melt the butter in a large saucepan over medium heat.
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10
Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute.
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11
Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro.
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12
Bring to a simmer, stirring constantly until the cheese has melted.
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13
Season to taste with salt and white pepper.
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14
Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish.
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15
Slice the meatballs in half, and place onto the pasta cut-side down.
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16
Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.
