1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and diced bell pepper (if using), cooking for another 2 minutes until fragrant and softened.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-7 minutes. Drain any excess fat if needed.
5. Sprinkle the Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper over the beef mixture. Stir well to coat evenly and cook for another 2 minutes to let the spices bloom.
6. In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.
7. Slowly pour in the milk or half-and-half, whisking continuously until the sauce thickens, about 4-5 minutes.
8. Remove from heat and stir in the shredded cheddar and Parmesan cheeses until melted and smooth. Season with a pinch of salt and pepper.
9. Add the cooked pasta and the savory Cajun ground beef mixture to the cheese sauce. Toss gently to combine, adding reserved pasta water a tablespoon at a time if the sauce feels too thick.
10. Cook the combined mixture over low heat for 2-3 minutes, letting the flavors meld together. Taste and adjust seasoning if necessary.
11. Serve hot, garnished with fresh parsley or chives for a pop of color and freshness.

One of my favorite memories is teaching Olivia and Isabella how to stir the cheese sauce without lumps, just like Nonna Rosa showed me when I was their age. It’s these little moments in the kitchen that turn cooking into cherished family traditions.