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Bring a large pot of heavily salted water to a rolling boil. Add 16 oz (450g) of dried rotini pasta and cook according to the package directions (about 8-10 minutes) until al dente. Drain and set aside.
Heat 1 tbsp (15ml) of olive oil in a rustic cast iron skillet over medium-high heat. Add 1 lb (450g) of ground beef, pressing it into an even layer. Let it sizzle undisturbed for 3-4 minutes to develop a dark brown crust. Crumble into chunks and drain excess grease.
Lower the heat to medium-low. Pour in 0.5 cups (120ml) beef broth to deglaze the pan. Stir in 1.5 cups (360ml) heavy whipping cream, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder. Simmer gently for 3 minutes until slightly thickened.
Remove the skillet entirely from the heat. Gradually sprinkle in 3 cups (340g) of freshly grated bright orange-yellow cheddar cheese, stirring continuously until melted into a thick, glossy cream sauce.
Fold the cooked rotini spirals into the sauce until heavily coated. Top with 2 tbsp finely chopped fresh green parsley flakes and a light dusting of coarse cracked black pepper before serving.