Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions (usually 8–10 minutes). Drain and set aside. Do not rinse.

Brown the Ground Beef
In a large skillet over medium heat, add a splash of oil and the ground beef. Cook, breaking it up with a spatula, until browned and no longer pink (about 5–7 minutes). Drain excess fat if needed.

Add Tomatoes and Seasonings
Stir in the Rotel tomatoes, garlic powder, onion powder, salt, and pepper. Cook for 2–3 minutes, allowing the flavors to meld.

Pour in the Cream
Add the heavy cream to the skillet and stir well. Bring the mixture to a gentle simmer and let it thicken slightly, about 3–4 minutes.

Mix in Pasta and Cheese
Add the drained pasta to the skillet. Sprinkle in the shredded cheese and stir until everything is evenly combined and the cheese is melted into a creamy sauce.

Serve
Serve hot, optionally garnished with extra cheese, fresh parsley, or herbs of your choice.