Bring a large pot of salted water to boil. Cook the elbow macaroni until al dente, about 7-8 minutes. Drain well in a colander and set aside.

Heat a large 12-inch skillet over medium-high heat. Add the ground beef and break it into small crumbles. Cook for 5-6 minutes, stirring occasionally, until no pink remains and the beef is lightly browned.

Stir in the taco seasoning and water. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened.

Reduce the heat to low. Add the softened cream cheese, Greek yogurt, and almond milk to the skillet. Stir constantly for 1-2 minutes until the cream cheese melts completely.

Remove the skillet from the heat. Stir in the shredded cheddar cheese until fully melted and combined.

Add the cooked macaroni to the skillet and stir until everything is well-coated. Serve immediately.