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Cook the pasta according to package directions. Drain and set aside.
In a skillet over medium heat, cook the ground beef until browned. Add sea salt, black pepper, and minced garlic. Stir and cook for 1–2 minutes until the garlic is fragrant. Set aside.
In a large pot oven safe pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the warm milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with salt, black pepper, cinnamon, and cardamom.
Reserve 1½ cups of the béchamel and set aside. Add the pasta and ground beef to the remaining béchamel in the pot and stir until well combined. Top with the béchamel sauce.
Bake at 425 degrees for 15 minutes or until the top is bubbly and brown (you can also broil for 1-2 minutes just to get the top to brown but be very careful because it can burn very quickly).