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Cook the protein pasta according to package directions. Drain and set aside.
Dice the onion and bell pepper.
Brown the ground beef in a large skillet, then break it apart and add the onion, bell pepper, mustard, and seasonings.
Cook until the beef is fully cooked and the vegetables are softened.
Reduce heat to low.
Stir in the cream cheese, cheddar cheese, and skim milk until smooth and creamy.
Add the cooked pasta and stir until evenly coated.
Divide into 7 servings (~2.25 cups each).
Store up to 5 days in the refrigerator or freeze for longer storage.
Reheat with a splash of milk if needed.