Brown & Season Beef: Heat olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Season with salt, black pepper, smoked paprika, and dried Italian seasoning. Cook for 5–7 minutes, breaking the meat up with a wooden spoon until browned and cooked through.

Sauté Garlic: Push the beef to one side of the pot. Add the minced garlic to the empty space and sauté for 1 minute until fragrant. Stir in Worcestershire sauce to combine with the beef.

Add Liquids & Pasta: Pour in the uncooked rotini pasta, beef broth, and whole milk. Add red pepper flakes if desired. Stir thoroughly to combine and ensure the pasta is submerged in the liquid.

Boil & Simmer: Bring the liquid to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 10–12 minutes (stirring occasionally to prevent the pasta from sticking) until the pasta is al dente and most of the liquid is absorbed.

Melt Butter & Cheeses: Remove the pot from heat. Stir in the remaining 3 tablespoons of butter and cream cheese until completely melted and smooth. Gradually fold in the shredded sharp cheddar and grated Parmesan cheese until melted into a rich, velvety sauce.

Rest & Serve: Cover and let the dish rest for 2–3 minutes off the heat to allow the sauce to thicken slightly. Garnish with chopped fresh parsley and extra Parmesan before serving hot.