Bring a large pot of salted water to a rolling boil over high heat on your stove today. Cook the pasta according to the box directions until it is al dente, which means it stays firm.

Before you drain the cooked noodles, carefully scoop out half a cup of the starchy pasta water today. Set it aside to help create a very smooth and silky cheese sauce for your final dish later.

In a large skillet, cook the ground beef and diced onions over medium heat until the meat is brown. Crumble the beef into small pieces with your wooden spoon so it mixes perfectly with the soft pasta.

Carefully tilt your skillet and spoon out any extra grease or fat from the cooked ground beef mixture today. This step ensures your final pasta sauce stays creamy and flavorful without being overly oily or very heavy.

Stir the minced garlic, chili powder, cumin, salt, and black pepper into the browned beef in the hot skillet. Cook for one minute until the garlic is fragrant and the spices have coated the meat very well.

Add the entire can of Rotel tomatoes and green chilies, including the juice, into the savory beef mixture. The juice provides a wonderful zesty flavor that balances the richness of the dairy we add next.

Add the cubed cream cheese to the skillet and stir constantly until it has melted into a white sauce. If the sauce looks too thick, add a splash of the saved pasta water to reach a perfect consistency.

Sprinkle the shredded cheddar cheese over the meat sauce and stir until everything is completely melted and very gooey. The combination of two cheeses makes the sauce extra rich and very satisfying for your guests.

Toss the drained pasta into the skillet with the creamy beef and cheese sauce using your large wooden spoon. Mix well so the sauce fills every curve and hole in the noodles for a perfect cheesy bite.

Ladle the warm pasta into deep bowls and garnish with extra cheese or a few fresh cilantro leaves today. Serve it immediately while the cheese is hot and the sauce is at its very creamiest for everyone.