1. Bring a large pot of salted water to a boil. Cook rotini pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet over medium heat, add ground beef. Break it apart with a wooden spoon and cook until browned and no longer pink.

3. Sprinkle Cajun seasoning over the beef. Stir and cook for 2 more minutes to toast the spices.

4. In a separate skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant and golden (about 1 minute).

5. Lower the heat and add Velveeta cubes and heavy cream to the garlic butter. Stir constantly until cheese is melted and the sauce is smooth.

6. Add cooked rotini pasta to the Alfredo cheese sauce and stir until well coated.

7. Fold in the seasoned ground beef until everything is evenly combined.

8. Garnish with chopped parsley and a sprinkle of extra cheese, if desired. Serve hot.