1. Cook the spaghetti in a pot of salted boiling water until just tender. Save some pasta water before draining, then set the spaghetti aside.

2. Heat olive oil in a large skillet over medium high heat, add the ground beef, and break it apart as it cooks.

3. Season with salt, black pepper, Italian seasoning, garlic powder, and onion powder, then cook until the beef is nicely browned with a few crispy bits.

4. Stir in the garlic and cook briefly until fragrant, then add the butter and let it melt into the beef.

5. Lower the heat slightly and pour in the heavy cream, stirring gently as it warms.

6. Add the cream cheese and mix until smooth and fully melted into the sauce.

7. Add the Velveeta and stir until completely melted and creamy.

8. Stir in the cheddar and Parmesan, letting everything melt together into a thick, rich sauce.

9. Add the cooked spaghetti and toss until fully coated, adding a splash of pasta water if needed to loosen the sauce slightly.

10. Let it cook for another minute until the sauce clings nicely, then remove from heat and serve warm.