Start by bringing a large pot of salted water to a rolling boil over high heat. Add in elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Once cooked, drain the pasta and set aside.

In the same large pot, heat olive oil over medium heat until shimmering. Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary.

Stir in garlic powder, onion powder, and a pinch of salt and pepper to the browned beef. Cook for 1 minute, allowing the spices to bloom and infuse their flavors.

Add Rotel tomatoes and softened cream cheese to the pot. Pour in beef broth, stirring until the cream cheese melts and the mixture becomes creamy. Adjust thickness with additional broth if necessary.

Fold in the cooked macaroni and shredded cheddar cheese. Stir until cheese is fully melted and the pasta is well-coated. Heat through for another 2-3 minutes.

Dish out into bowls or plates while piping hot. Garnish with fresh cilantro or parsley if desired.