Cook ground beef over medium-high heat in a Dutch oven about 5 minutes, or until no longer pink. Add the onion and bell pepper and cook another 5 minutes. Stir in garlic and chipotle and cook until fragrant, about 30 seconds.
Add the macaroni, tomatoes, broth, and beans to the pot and bring to a boil. Reduce heat to low, cover and allow to simmer for 10-12 minutes or until the pasta is tender, stirring occasionally.
Stir in the cilantro and season with salt and pepper.
Top with cheese and replace lid for a few minutes to allow the cheese to melt.
If you don't want this to be super-spicy, then I suggest using the mild Ro-Tel tomatoes or a combination of mild and original. You could even use only one or two cans of Ro-tel and then a can of just regular diced tomatoes.