1️⃣Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and set aside.

2️⃣ Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat and transfer the beef to a plate.

3️⃣ Sauté the Aromatics: In the same skillet, add the butter and diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

4️⃣ Add the Seasonings: Stir in the Cajun seasoning, garlic powder, parsley, salt, and black pepper. Cook for another 30 seconds to bloom the spices.

5️⃣ Make the Roux: Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

6️⃣ Build the Cream Sauce: Gradually whisk in the beef broth, followed by the heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.

7️⃣ Add the Cheese: Reduce the heat to low. Add the cheddar, Parmesan, and Velveeta cheese, stirring constantly until all the cheese is melted and the sauce becomes smooth, creamy, and velvety. Stir in the extra 2 tablespoons of butter for added richness.