In a large pot or Dutch oven over medium-high heat, brown the sausage and ground beef together until fully cooked and crumbly. Use a spoon to break them up evenly. Season lightly with salt and pepper.

Stir in the Hatch green chiles, diced tomatoes, minced onion, and garlic. Cook for 3–4 minutes until the onions begin to soften and flavors meld.

Push the meat-veggie mixture to the side, add butter and olive oil, and toast the macaroni until lightly golden—this boosting step adds a bit of nuttiness and helps the pasta hold texture in the broth.

Pour in 4 cups of chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the macaroni is tender and the flavors meld beautifully.

Remove from heat and stir in chunks of Velveeta or Muenster cheese. Cover the pot and let it sit 1–2 minutes off the heat, allowing the cheese to soften and swirl into creamy golden ribbons.

Ladle the sopita into bowls, making sure each portion has a good balance of broth, meat, pasta, and melty cheese. Serve hot with warm tortillas or crusty bread.