1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, brown the ground beef for 6–8 minutes, breaking it up as it cooks. Season lightly with salt and pepper. Drain excess fat and set aside.

3. Lower the heat to medium. In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute, just until fragrant.

4. Pour in beef broth and let it simmer gently. Stir in heavy cream, smoked paprika, and Italian seasoning. Simmer for 2–3 minutes to thicken.

5. Reduce heat to low. Slowly stir in cheddar and mozzarella cheeses, mixing until smooth and fully melted.

6. Add the drained rotini and cooked beef into the sauce. Toss until everything is evenly coated. Add a splash of reserved pasta water if the sauce is too thick.

7. Taste and adjust with more salt and pepper if needed.

8. Serve hot, garnished with chopped parsley and grated Parmesan if desired.