Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.

Brown the Beef: Add the ground beef to the skillet. Cook, stirring occasionally, until the beef is thoroughly browned, about 5-7 minutes. Drain any excess fat for a less greasy sauce.

Mix in Tomatoes and Soup: Stir in the can of Rotel tomatoes and the cream of mushroom soup. Make sure everything is evenly mixed, allowing the flavors to meld together.

Add Cream and Simmer: Pour in the heavy cream and gently simmer for about 5 minutes, stirring occasionally. This will thicken the sauce beautifully.

Incorporate Cheese: Add the shredded cheddar cheese to the skillet, stirring until melted and creamy. The sauce should be thick and luscious at this point.

Season to Taste: Taste the sauce and season with salt and pepper according to your preference. Adjusting gradually allows you to find that perfect flavor balance.

Toss Pasta: Add the cooked pasta to the skillet, tossing gently until each piece is well coated with the creamy sauce.

Serve and Garnish: Serve hot, garnished with chopped green onions if desired for a fresh touch.