Step 1: Bring a big pot of salted water to a boil, then cook the rotini until it’s al dente tender but with just a bit of bite. Before draining, scoop out about ½ cup of the pasta water and save it (you might need it to loosen the sauce later). Drain the pasta and set it aside.

Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and break it up as it browns. Let it cook until it’s nicely browned; that caramelization adds so much flavor! Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Stir in the minced garlic and let it cook for another minute until fragrant. Transfer the beef to a bowl and set it aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the chicken broth and heavy cream, stirring well. Toss in the Velveeta cubes, shredded mozzarella, Parmesan, and cream cheese. Stir gently until everything melts down into a thick, creamy, cheesy sauce.

Step 4: Add the cooked rotini and seasoned beef back into the skillet. Toss everything together until the pasta is fully coated in that velvety cheese sauce. If it feels too thick, stir in a splash of the reserved pasta water until it’s just right.

Step 5: Sprinkle chopped parsley over the top, and if your crew likes a little heat, a pinch of red pepper flakes goes a long way. Serve warm and gooey right from the skillet to the table!