In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In the same pot, cook the ground beef or turkey over medium heat until browned. Drain excess fat if necessary.

Sprinkle in the taco seasoning and stir it in with the meat, followed by adding the diced tomatoes and mixing well.

Pour in the milk and bring the mixture to a simmer. Gradually add the shredded cheese, stirring until melted and creamy.

Add the cooked macaroni back to the pot, and stir everything together until well coated. Serve hot and garnish with your favorite toppings!