1. Bring a large pot of salted water to a boil and cook the spaghetti until just tender. Before draining, scoop out about ½ cup of the pasta water and set it aside.

2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns. Once fully cooked, drain off any excess grease.

3. Stir in the garlic, Italian seasoning, salt, and pepper, letting it cook for about a minute until everything smells well seasoned. Remove the beef from the skillet and set aside.

4. Using the same pan, melt the butter over medium heat. Add the garlic and cook briefly until fragrant.

5. Pour in the heavy cream and let it heat through gently, then add the Velveeta cubes. Stir until melted and smooth.

6. Add the cream cheese, Parmesan, and mozzarella, stirring continuously until the sauce thickens into a rich, cheesy mixture. Mix in the garlic powder and onion powder.

7. Return the cooked beef to the skillet, then add the spaghetti. Toss everything together until the pasta is fully coated.

8. If the sauce feels too thick, add a little of the reserved pasta water and mix until it loosens up.

9. Serve hot, topped with fresh parsley and extra cheese if you like.