Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a roaring boil. Once boiling, add pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic for 3 minutes until the onion is translucent.

Add ground beef to the skillet, breaking it into crumbles as it cooks. Brown for about 5–7 minutes. Drain excess fat.

Stir in Rotel tomatoes and cream of mushroom soup. Mix thoroughly, then cook for an additional 3–5 minutes.

Pour in heavy cream and stir until incorporated. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.

Gradually stir in shredded cheddar cheese until melted. The sauce should be creamy.

Season the sauce with salt and pepper to taste.

Add cooked pasta into the skillet, tossing to coat in the sauce. Let it absorb some sauce for 2–3 minutes on low heat.

Serve the creamy pasta in bowls and garnish with chopped green onions if desired.