Bring a large pot of salted water to a boil. Add the penne and cook until just tender with a slight bite in the center. Drain well and set aside.

Heat the olive oil in a large deep skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns. Let it develop rich color for deeper flavor. Season with salt, black pepper, garlic powder, and smoked paprika.

Stir in the butter and diced onion. Cook for several minutes until the onion becomes soft and lightly golden, mixing everything together.

Add the minced garlic and stir for about 30 seconds until fragrant.

Sprinkle the flour evenly over the beef mixture and stir constantly for about a minute so it blends into the fat and begins forming a thick base.

Slowly pour in the beef broth while stirring to prevent lumps. Let the mixture bubble gently until it starts to thicken slightly.

Reduce the heat and stir in the heavy cream. Allow it to simmer for a few minutes until the sauce becomes smooth and lightly thickened.

Add the cheddar, mozzarella, and Parmesan gradually, stirring continuously until fully melted. The sauce should turn thick, creamy, and glossy, coating the beef evenly.

Add the drained penne to the skillet and toss thoroughly so every tube is filled and coated with the rich garlic butter cheese sauce.

Serve immediately while the sauce is hot, creamy, and perfectly melted around the beef and pasta.