Let’s get cooking! This recipe is straightforward, but each step builds on the next to create a dish that’s both comforting and flavorful.

1. In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
3. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
4. Stir in the Rotel tomatoes and ground cumin, allowing the flavors to meld for another 2-3 minutes. This step always reminds me of my abuela’s kitchen, where layering flavors was an art form.
5. Reduce the heat to low and pour in the heavy cream, stirring gently. Let the mixture simmer for 5 minutes, allowing the cream to thicken slightly.
6. Add the cooked pasta back into the pot, stirring until well combined. Sprinkle the shredded cheddar cheese over the top and mix until melted and creamy.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving, if desired.