1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10–11 minutes. Drain and reserve ½ cup pasta water.

2. While pasta cooks, heat a skillet over medium-high heat. Brown the ground beef for 5–7 minutes. Drain excess fat if needed.

3. Add diced onions to the beef and cook 3–4 minutes until translucent. Stir in garlic and cook another minute.

4. Mix in tomato paste, smoked paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until tomato paste darkens.

5. In a saucepan, melt butter over medium heat. Stir in milk, cream, garlic powder, and onion powder. Add Velveeta cubes and stir until melted and smooth.

6. Add cheese sauce to the drained penne pasta. Stir in two-thirds of the beef mixture. Toss gently to combine.

7. Transfer pasta to a baking dish. Top with remaining beef and sprinkle shredded mozzarella on top.

8. Broil for 2–4 minutes until cheese is bubbly and golden.

9. Garnish with parsley or basil. Drizzle with olive oil or add extra red pepper flakes if desired. Serve hot.