Step 1: Start by bringing a large pot of salted water to a boil. Add the twisted pasta and cook according to package directions until al dente. Before draining, reserve about half a cup of the pasta water to help adjust the sauce later. Drain and set the pasta aside.

Step 2: In a large skillet, heat olive oil over medium-high heat. Add the ground beef, breaking it up with a spatula as it cooks. Once browned, season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Stir in the minced garlic and sauté for another minute until fragrant. Remove the beef from the skillet and set it aside.

Step 3: Using the same skillet, melt the butter over medium heat. Pour in the chicken broth and heavy cream, stirring gently to combine. Add the Velveeta cubes, mozzarella, and Parmesan cheese. Stir constantly until all the cheese melts and the sauce becomes smooth and creamy.

Step 4: Return the cooked pasta and Cajun beef to the skillet. Toss gently to coat everything evenly in the rich cheese sauce. If the sauce feels too thick, add a little reserved pasta water to loosen it up until it’s just right.

Step 5: Plate the pasta and top with a sprinkle of fresh parsley. For an extra cheesy touch, add more mozzarella or Parmesan right before serving. Serve immediately while hot and creamy.