Heat a large skillet over medium high. Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain any excess grease if needed.

Stir in chopped onion and minced garlic. Cook for 2 to 3 minutes until fragrant. Sprinkle in taco seasoning, plus cumin and smoked paprika if using. Toast the spices for 30 seconds for extra flavor.

Pour in the diced tomatoes with green chiles and the broth. Stir well, scraping up any tasty browned bits from the pan.

Stir in the macaroni. The liquid should just cover the pasta; if not, add a little more broth or water.

Bring to a gentle boil, then reduce heat to medium low. Cover and simmer for 10 to 12 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.

Reduce heat to low. Stir in milk or cream cheese. Fold in the shredded cheddar and Monterey Jack until melted and glossy.

Add salt to taste, a squeeze of lime if desired, and adjust heat with cayenne or hot sauce if preferred.

Top with your favorites like chopped cilantro, green onions, diced tomatoes, or crushed tortilla chips for crunch.