1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. In a deep skillet over medium-high heat, cook the ground beef until deeply browned with small crumbles and slightly crisp edges.

3. Season the beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Add minced garlic and cook 1 minute until fragrant.

4. Reduce heat to medium. Add butter to the skillet. Once melted, stir in flour and cook for about 1 minute.

5. Stir in tomato paste and cook briefly to deepen the flavor.

6. Slowly pour in heavy cream and milk while stirring. Add the entire can of Rotel with juices. Let the mixture gently simmer until slightly thickened.

7. Lower heat. Add cheddar first and stir until melted. Add mozzarella and continue stirring until smooth and glossy. Finish with Parmesan and stir until thick and cohesive. Season with white pepper and adjust salt if needed.

8. Add cooked bowtie pasta and toss thoroughly so every fold is coated in the thick, creamy tomato cheese sauce. Add a splash of reserved pasta water if needed to keep it creamy but heavy.

9. Let everything simmer together for 2–3 minutes so the sauce clings tightly to the pasta.

Serve directly from the skillet while hot and ultra-cheesy.