In a large skillet over medium heat, cook the ground beef until well-browned and no pink remains (about 5 minutes).
Add the diced onion and cook until translucent (3-4 min), then add the garlic and continue cooking for 1 minute. Add olive oil as needed to prevent burning.
Stir in the tomato paste and broth.
Add the uncooked pasta and increase to medium high heat.
Once simmering, cover the skillet and reduce heat to medium. Cook for 5 more minutes, stirring occasionally.
Divide cream cheese into smaller blocks and place in pasta. Pour in the milk, add Italian seasoning, salt and pepper. Cook, while stirring, until cream cheese is melted.
Stir in the cheddar cheese until just melted and serve.
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Notes
Nutrition information is an estimate and will vary based on exact ingredients used and serving size.