In a skillet over medium heat, cook the ground beef until well-browned and no pink remains, about 5-7 minutes.

Add the minced onion and cook for 4 minute until translucent, then add the garlic and continue cooking for 1 minute. (Add oil as needed to prevent the onions and garlic from burning.)

Stir in the tomato paste and broth until well-distributed.

Add the uncooked pasta and increase heat to medium-high until simmering.

Cover the skillet and reduce heat to medium until pasta is fully cooked, about 5 minutes, stirring occasionally.

Distribute the cream cheese over the pasta and pour in the milk.

Season with Italian Seasoning, salt and pepper and cook, stirring often, until cream cheese is completely melted and incorporated.

Stir in the cheddar cheese until just melted and serve immediately.