Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, stirring frequently for about 3–4 minutes until the onion is translucent.

Add 1 pound of ground beef, breaking it apart and cooking for about 5–7 minutes until browned. Drain any excess fat.

Stir in the can of Rotel tomatoes and the can of cream of mushroom soup. Mix thoroughly and let simmer for about 2–3 minutes.

Pour in 1 cup of heavy cream, stirring gently. Let simmer on low for about 5 minutes, stirring occasionally.

Remove from the heat and add 2 cups of shredded cheddar cheese. Stir until the cheese melts completely.

Add the drained pasta to the skillet, folding it into the creamy sauce until well combined.

Transfer to serving plates and garnish with chopped green onions if desired. Serve hot.