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In a large soup pot, cook the sausage and ground beef over medium heat until browned. Drain any excess fat.
Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent.
Season the meat mixture with oregano, onion powder, garlic powder, salt, pepper, and chicken bouillon. Stir well to combine.
Stir in the diced tomatoes, roasted green chile, and cubed yellow squash.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let the soup simmer for about 20 minutes.
In a separate skillet, heat a small amount of oil and butter. Add the macaroni and toast it over medium heat until it turns golden brown, stirring frequently to prevent burning.
Add the toasted macaroni to the soup mixture and cook until the pasta is just tender, about 8-10 minutes. Be careful not to overcook the pasta.
Reduce the heat to low and gradually stir in the Velveeta cheese sauce, American cheese slices, and shredded Colby/Jack cheese. Continue stirring until all the cheese has melted and is fully incorporated into the soup.
Ladle the soup into bowls and serve hot.