Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.

Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.

Melt the butter in the same pot and add garlic. Cook for 1 minute.

Add all remaining ingredients except the cheese and pasta. Stir to combine.

Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.

Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.

Turn heat to low. Gradually stir in cheese until melted.

There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it. Serve once desired consistency is obtained.