1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and reserve ½ cup of the pasta water.

2. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

3. Add diced onion to the skillet and cook until translucent, about 2–3 minutes. Add minced garlic and sauté for 30 seconds.

4. Stir in Cajun seasoning, paprika, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.

5. Reduce heat to low. Pour in heavy cream and add cream cheese. Stir until the mixture is smooth and melted.

6. Mix in cheddar, mozzarella, and Parmesan cheese, reserving a bit of each for topping. Stir until fully melted and creamy.

7. Add the cooked spaghetti and toss to coat. Use a splash of reserved pasta water if the sauce is too thick.

8. Sprinkle reserved cheeses over the top and place under the broiler for 3–5 minutes, or until bubbly and golden.

9. Remove from oven, garnish with chopped parsley, and serve hot.