Start by cooking the bowtie pasta in a pot of boiling salted water until it reaches al dente. Save about ⅔ cup of the pasta water, then drain and set the pasta aside.

While the pasta cooks, place a large skillet over medium-high heat and cook the ground beef until browned and crumbly. Drain off any excess grease and transfer the beef to a plate.

Add 2 tablespoons of butter to the same skillet. Once melted, stir in the diced onion and cook until softened. Add the garlic and cook for about 30 seconds, just until aromatic.

Pour in the beef broth, then stir in the smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes. Let everything cook together for a minute so the seasonings blend into the broth.

Lower the heat and add the heavy cream along with the softened cream cheese. Stir until the cream cheese is fully incorporated into the sauce.

Mix in 1½ cups of the mozzarella, all of the Parmesan, and the cheddar. Keep stirring until the sauce is thick, silky, and the cheese is completely melted. Season with salt and black pepper to taste.

Add the remaining 2 tablespoons of butter, then return the cooked ground beef to the skillet. Fold in the bowtie pasta, mixing until every piece is generously coated. If the sauce is thicker than you'd like, add a splash of the reserved pasta water until it reaches the perfect consistency.

Scatter the remaining ½ cup mozzarella over the top, cover the skillet for a minute or two until the cheese melts, then finish with an extra sprinkle of Parmesan before serving.