Bring a large pot of salted water to a boil. Add the rotini pasta spirals and cook until exactly al dente. Drain well and set aside.

Heat a matte black cast iron pan over medium-high heat. Add the ground beef, pressing flat to develop a deep brown crust. Break into savory crumbles, season with half the salt, and cook thoroughly. Drain excess grease, leaving 1 tablespoon.

Lower heat to medium-low. Melt butter into the beef drippings. Whisk in flour and cook for 1 minute to remove the raw flour taste.

Slowly whisk in the whole milk and heavy cream. Simmer for 3-4 minutes until the liquid becomes thick and glossy.

Remove the pan from the heat completely. Gradually stir in the freshly grated yellow-orange cheddar cheese until perfectly smooth.

Fold the cooked rotini into the sauce until heavily coated. Garnish with chopped fresh green parsley and coarse black pepper. Serve immediately.