Fill a large pot with water for the pasta and heavily salt it. Bring to a rolling boil.

Brown the ground beef in a large skillet over medium heat. Use a fork to break apart chunks.

Once browned, set the beef aside, leaving about 2 tablespoons of oil in the pan. Drain excess grease if needed.

Add the diced onion to the skillet and sauté until tender and translucent, about three minutes.

Stir in the minced garlic and cook for one minute. Watch closely so it doesn’t burn.

Sprinkle the flour over the onion and garlic. Stir continually to prevent burning and form a roux.

Slowly pour in the beef broth while whisking constantly. Cook 2–3 minutes until a smooth sauce forms.

Gently add the tomato sauce and all seasonings. Stir to combine, bring to a boil, then cover.

Lower the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent sticking.

Meanwhile, add the pasta to the boiling salted water and cook according to package directions. Drain once al dente.

Add shredded cheese to the sauce in 2–3 batches, stirring or whisking after each addition to melt smoothly.

Whisk in the heavy cream gradually until the sauce is smooth, creamy, and fully combined.

Fold in the cooked ground beef and pasta gently. Transfer to a large pot if needed for mixing.

Taste and adjust seasoning as needed. Serve warm and enjoy this comforting homemade hamburger helper.