Brown the ground beef in a dutch oven or pot.

Cook the macaroni separately; set aside if it finishes before everything else. You want it to be a little undercooked, as it will finish up when you add the macaroni to the main pot.

Back at your meat, stir in your basil, oregano, garlic, salt, and any other spices that tickle your fancy.

Stir in the chopped onion.

In a separate measuring glass or bowl, mix your tomato paste and the hot water to form a sauce. If you wanted to use pre-made tomato sauce instead of paste+water you can, just find the consistency that you like.

Add the tomato mix to the beef mixture, and if you're using it, splash in the fish sauce. If the macaroni is not done yet, let this simmer while you wait.

Once the macaroni is cooked and set aside, dump the shredded cheese into the pot and stir until it's all melted.

Combine with the cooked macaroni and mix well.

Add the velveeta and continue mixing until it's all melted.

It's done, serve it and eat it!