Bring large pot of salted water to a boil. Cook pasta according to package directions until al dente, usually 8-10 minutes. Drain well and set aside. Don't rinse.

In the same pot (or large skillet), cook ground beef over medium heat, breaking apart with wooden spoon, for 6-8 minutes until browned and no longer pink. Add diced onion and cook 3-4 minutes until softened and translucent.

Add minced garlic and cook 30 seconds, stirring constantly, until fragrant but not browned. Drain excess grease if necessary.

Stir in taco seasoning, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat meat evenly. Cook 1 minute to toast spices.

Add entire can of Rotel tomatoes including liquid. Stir to combine, scraping up any browned bits from bottom of pot.

Reduce heat to low. Pour in heavy cream and stir until completely mixed with tomatoes and meat. Bring to gentle simmer and cook 5 minutes to allow flavors to meld and sauce to thicken slightly.

Add 1 cup of shredded cheddar cheese gradually, stirring constantly. Keep heat low and stir continuously until cheese melts smoothly into sauce. Sauce should be creamy and cohesive.

Add cooked pasta back to pot and toss with tongs or large spoon until every piece is coated with sauce.

Stir in remaining ½ cup cheese if desired until melted. Taste and adjust seasoning with additional salt, pepper, or spices as needed.

Serve immediately while hot. Garnish with fresh cilantro, parsley, sliced jalapeños, or sour cream as desired.