Add olive oil to large pot over medium-high heat. Add in the onion and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
Pour in the crushed tomatoes, beef broth, kidney beans, chili powder, cumin, oregano and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
Once the noodles are tender, stir in evaporated milk, cheddar cheese and mozzarella cheese. Stir until incorporated. The mixture will be creamy and cheesy. Serve topped with extra shredded cheese and chopped green onions. Enjoy!
Notes
Chili Mac can be stored in the freezer for up to 3 months when stored in an airtight container. Defrost in fridge overnight and reheat in microwave until steamy and bubbly.