Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Brown the meat: In a large skillet over medium heat, cook the ground beef until browned and cooked through. If there’s excess grease, drain it. (If using lean meat, you might need a splash of olive oil.)

Add seasoning and Rotel: Stir the garlic powder, onion powder, paprika, salt, and pepper into the beef. Add the can of Rotel (with juices) and stir to combine.

Make it creamy: Reduce the heat to low and stir in the cream cheese. Let it melt into the beef and tomato mixture, stirring often. Then add the milk to loosen up the sauce slightly.

Add cheese: Stir in the shredded cheddar cheese until it’s melted and the sauce is creamy and smooth.

Combine pasta and sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the cheesy Rotel sauce.

Garnish and serve: Sprinkle with fresh cilantro or parsley if desired. Serve hot!