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Heat a large deep pan over medium-high heat and add the sausage meat. Break it up and cook for 4–5 minutes until deeply golden and crispy.
Sprinkle over 1 tbsp Mexican seasoning and drizzle in the honey, stirring for 30–60 seconds until sticky and caramelised. Remove from the pan and set aside.
In the same pan, add the onion and peppers along with the remaining 1 tbsp Mexican seasoning. Cook on medium heat for 3–4 minutes until softened.
Add the pasta and pour over the hot stock. Bring to a simmer and cook for 8–10 minutes, stirring regularly, until the pasta is al dente and most of the liquid has reduced.
Lower the heat to medium-low and stir in the milk, then add the cheese, stirring until melted and creamy.
Season to taste, then spoon the sausage back over the top and gently fold through or leave layered on top.