Step 1: Boil a large pot of salted water. Add the penne and cook until al dente, usually 10 to 11 minutes. Drain, but reserve about half a cup of pasta water in case you need to thin the sauce later.

Step 2: In a deep skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned and crumbly. As it cooks, season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Stir in the minced garlic and cook for another minute until fragrant. Transfer the beef to a plate and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Pour in the chicken broth and let it simmer for 2 to 3 minutes to reduce slightly. Add the heavy cream and stir to blend.

Step 4: Drop in the Velveeta cubes and stir until they melt smoothly into the sauce. Add the mozzarella and Parmesan, stirring until the sauce becomes thick, creamy, and cheesy. For a little kick, sprinkle in crushed red pepper flakes.

Step 5: Return the cooked beef and drained penne to the skillet. Toss everything together until the pasta is well coated and the beef is evenly distributed. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the consistency you like.

Step 6: Garnish with chopped parsley and an extra sprinkle of Parmesan before serving hot.