Shred the cheddar cheese from a block (shredded cheese from a block melts much more smoothly than pre-shredded varieties), and set aside with the room-temperature half and half. Mince the 4 garlic cloves and dice the onion into 1/4-inch pieces. Fill a large pot with salted water and bring it to a boil—you'll use this for the pasta in a few minutes. Having everything prepped and ready will keep your cooking smooth and efficient.

In a large skillet over medium-high heat, add the ground beef and diced onion, breaking up the meat with a spoon as it cooks. Cook for 5-7 minutes until the beef is fully browned and the onions begin to soften. This browning creates deep flavor through caramelization, which is the foundation of a rich sauce.

Once the beef is browned, drain excess fat from the skillet, leaving about 2 tablespoons for flavor and texture. Add the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour, salt, black pepper, and Worcestershire sauce, stirring constantly for 3 minutes. The flour will coat the meat and create a light roux that will thicken the sauce and give it a silky texture.

While your pasta water is boiling, pour in the chicken broth, tomato sauce, and Italian seasoning to the beef mixture, stirring well to combine and break up any flour lumps. Bring the sauce to a boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken naturally. I find that this simmering time lets the Italian seasoning really bloom and develop deeper flavor.

Once the sauce is simmering, add the rotini pasta to your boiling salted water and cook for 7 minutes, stirring occasionally to prevent sticking. The pasta will finish cooking slightly al dente, which allows it to absorb sauce flavors without becoming mushy when combined.

After the sauce has simmered for 15 minutes, reduce the heat to low and gently stir in the room-temperature half and half (adding it at room temperature prevents it from curdling in the hot sauce). Once combined, slowly mix in the shredded cheese from Step 1, stirring constantly until fully melted and smooth. The low heat ensures the cheese melts evenly without becoming grainy or separating.

Drain the cooked pasta and add it directly to the sauce, tossing gently until all the pasta is coated evenly. Serve immediately while hot, making sure each portion gets a good balance of creamy sauce and pasta.