Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart as it cooks (approximately 7-8 minutes). Drain any excess fat if needed.

Stir in the taco seasoning, mixing well. Add the cream cheese and milk, stirring until the cream cheese is fully melted and incorporated.

Pour in the cooked pasta and stir until everything is well mixed. Fold in the shredded cheddar cheese, letting it melt into the initial mixture.

Taste and add salt and pepper if needed. Serve hot and add your favorite toppings like chopped tomatoes, avocado, and a sprinkle of green onions.