Bring a large pot of salted water to a rapid boil. Add the medium shell pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Once the pasta is al dente, drain it thoroughly and set aside for later use.

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, using a spoon to crumble it as it browns. Continue cooking until the beef is fully browned, about 3 to 5 minutes. Drain any excess fat and set the cooked beef aside for the next steps.

In the same skillet, add the diced onion and sauté, stirring frequently, until the onion becomes translucent and fragrant, about 2 to 3 minutes. Stir in the minced garlic, Italian herbs, sweet paprika, and dry mustard powder. Continue to cook the mixture for about 1 minute, allowing the spices to release their aroma.

Sprinkle the flour over the sautéed onion and spice mixture and whisk it in. Cook for about 1 minute, allowing the flour to lightly toast and absorb some of the oil and flavors.

Gradually whisk in the beef broth and tomato sauce, ensuring the mixture is smooth with no lumps. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer. Stir occasionally and let the sauce reduce and thicken slightly, about 6 to 8 minutes. I always taste the sauce at this point to see if it needs more seasoning or a pinch of sugar for balance, though that's optional.

Add the cooked pasta (from Step 1), browned ground beef (from Step 2), and heavy whipping cream to the skillet with the sauce. Stir well to combine everything and cook for a few minutes until heated through. The cream helps make the sauce rich and velvety.

Reduce the heat to low and sprinkle the shredded sharp cheddar cheese over the skillet. Stir until the cheese is completely melted and the sauce is creamy and smooth. Season with salt and ground pepper to taste. Serve warm and enjoy! For extra flavor, I like to finish with a touch of freshly cracked black pepper on top.