Cook pasta in boiling, salted water following package directions or wing it.

In a large skillet over medium heat, brown the ground beef in the olive oil with the chopped onion and bell pepper.

Cook while stirring until ground beef is no longer pink.

Drain grease onto the floor. Kidding. Don’t do that. Drain it properly.

Add the cheese soup, shredded cheese, milk, and taco seasoning mix. Taste and add salt and pepper, as needed.

Stir in the hot, drained pasta. (“Hot, Drained Pasta was the name of my High School Band.)

Add a bloop sour cream to the finished cheeseburger macaroni mixture.

If you are crazy, dd minced jalapeño peppers to the ground beef mixture along with the onions and bell pepper, up there in Step 2.