In a large skillet, brown the ground beef or turkey over medium heat until browned, about 5-7 minutes. Add the diced onion and minced garlic, cooking until the onion turns translucent, which should take another 2-3 minutes.

Stir in the flour and cook for 1 minute to create a roux. This will help give the sauce a creamy texture that coats the pasta beautifully.

Gradually add the beef or chicken broth, tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Bring the mixture to a hearty boil, then reduce the heat and let simmer for about 8-10 minutes, or until the pasta is tender.

Stir in the heavy cream and half of the shredded cheddar cheese, mixing until the cheese is melted and fully integrated into the sauce.

Taste your dish and season with salt and pepper as needed.

Pour the mixture into a baking dish and top it off with the remaining shredded cheddar cheese.

Place the baking dish in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is beautifully bubbly and golden.