Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente. Remember to reserve ¼ cup pasta water before draining.

Meanwhile, combine dry ingredients and mix until evenly blended. Set aside.

Brown ground beef in a large skillet over medium-high heat and drain excess grease.

Return ground beef to pan over low heat. Add spice mixture and ¼ cup milk to ground beef and stir until well blended.

Add processed cheese and pasta sauce and stir until well blended.

Add ½ cup milk and shredded cheeses and stir until well blended.

Combine ground beef mixture and cooked pasta. Slowly add reserved pasta water until desired consistency is achieved. Do not add all pasta water at once. I prefer a thicker consistency so I only add 2 tbs. For those who prefer a runnier consistency you may use the entire ¼ cup.