Fill a large pot with water and bring to a gentle boil. Once the water is boiling, add the pasta and cook until al dente.

Finely chop the small yellow onion and grate 2 cups of cheddar cheese. I recommend freshly grated cheese because it melts better.

While pasta cooks, brown ground beef and yellow onion in a large skillet over medium-high heat until no longer pink. Drain and return to skillet.

Season with seasoning salt, salt, and pepper (to taste). Add ketchup, mustard, and Worcestershire sauce. Stir well to combine.

Simmer 1-2 minutes for flavors to develop. Reduce heat to low.

When pasta is cooked, drain well.

Add the pasta to skillet, along with the shredded cheese and cream cheese.

Continue cooking until the cheese is melted, stirring often.

Serve warm.