In a large sauté pan with a lid, brown the ground beef over medium-high heat. Once fully cooked, remove the beef and set aside, keeping 2 tablespoons of grease in the pan.

Lower the heat to medium and add the diced onion to the pan. Cook until softened, about 5 minutes. Add the minced garlic in the last 30 seconds.

Sprinkle in the flour, stirring to cook it for about 1 minute, then slowly pour in the broth and bring the mixture to a boil.

Add the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and the pasta. Stir to combine.

Reduce to a simmer, cover, and cook for about 12 to 15 minutes, or until the pasta is tender.

Once the pasta is cooked, stir in the cream and cheese until everything is melted and creamy. Return the ground beef to the pan and heat through for an additional 2 to 3 minutes.

Let it rest for a minute or two so the sauce can thicken, then serve immediately.