Get Ready Before anything goes on the stove, shred the cheddar from a block and set it out alongside the half and half so neither is cold when they go into the sauce. Dice the onion and mince the garlic.

Cook the Beef and Onion Add the ground beef to a large skillet over medium heat. Cook and crumble it, adding the diced onion about halfway through. Continue cooking until the onion is softened and the beef is fully cooked through, about 8 to 10 minutes total. Drain any excess grease from the pan.

Add the Garlic Add the minced garlic to the pan and cook, stirring, for 1 minute until fragrant.

Season and Build the Base Add the salt, Worcestershire sauce, and flour to the pan. Stir to coat the beef evenly and cook for about 3 minutes to remove the raw flour taste.

Add the Liquid and Simmer Pour in the chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pan. Add the tomato sauce and Italian seasoning and stir to combine. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes. While the sauce simmers, bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente.

Add the Cream Slowly pour in the half and half while stirring continuously. The sauce will lighten in color as the cream incorporates.

Melt in the Cheese Reduce the heat to low. Gradually sprinkle in the shredded cheddar in small amounts, stirring after each addition until fully melted before adding more. Keep the heat low to avoid the sauce breaking.

Combine and Serve Drain the pasta and add it to the skillet. Fold everything together until the pasta is evenly coated in the sauce. Serve immediately with garlic bread on the side.