Begin by boiling a large pot of salted water and cook macaroni according to package instructions until al dente. Drain and set aside, keeping a little pasta water.

In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.

Stir in the minced garlic, followed by cumin, smoked paprika, and chili powder. Let the spices bloom for about a minute.

Lower the heat and gently pour in the heavy cream, stirring to combine.

Add the drained macaroni to the pan, tossing it to amalgamate with the spiced cream mixture. If it looks a bit dry, add a splash of reserved pasta water.

Stir in the grated cheese, allowing it to melt and coat every piece of pasta. Season it with salt and pepper to your liking.

Serve hot, garnished with freshly chopped parsley or cilantro.