I use spicy hot sausage and ground beef (50/50) browned
Add hot Hatch green chile, diced tomatoes, minced onion and garlic with salt and pepper.
Toast (browned) macaroni in salted butter and olive oil and add to mixture.
Add 4 cups chicken stock, brought to boil and reduced heat.
Simmer on low for 10 minutes or until macaroni is cooked.
I like to add little chunks of cheese and cover for 2 minutes to melt in (my 2 favorites are Velveeta and Muenster in sopita).
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