Grate the cheddar and Monterey Jack cheese from a block and set it aside. Allow the cheese to reach near room temperature before adding it to the pasta sauce.

In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up as it cooks. Once browned, drain the excess grease.

Using the same pot, melt the butter and sauté the garlic for about 1 minute.

Add all remaining ingredients, except for the cheese and pasta. Stir everything together until well combined.

Bring the mixture to a gentle boil, then add the pasta, ensuring it is fully submerged in the liquid. Cover the pot and cook according to the pasta package directions, stirring halfway through with a silicone spatula to prevent anything from sticking to the bottom.

After the pasta has cooked, remove the cover and check if it’s done by tasting a noodle. If it needs more time, cover and cook until it reaches your desired texture.

Reduce the heat to low and slowly add the cheese, stirring until it’s fully melted.

The sauce may seem plentiful, but it will thicken as it sits and the pasta will continue to absorb it.

Serve the dish once it reaches your preferred consistency.