Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook until al dente, about 7–8 minutes, stirring occasionally. Drain the pasta in a colander and set aside while you prepare the creamy sauce.

In the same pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spatula, until it's fully browned and no longer pink. Drain any excess fat and return the beef to the pot, ready for flavor enhancement.

Sprinkle in the garlic powder, onion powder, salt, and pepper, stirring to incorporate the seasonings with the browned beef. Cook for an additional minute until fragrant.

Pour the can of Rotel tomatoes into the pot, followed by the softened cream cheese and beef broth. Stir continuously over medium heat until the mixture is smooth and creamy, about 3–4 minutes.

Carefully fold the cooked macaroni back into the pot, ensuring every piece is coated in the luscious sauce. Add the shredded cheddar cheese and stir until melted and well-combined, about 2–3 minutes.

Scoop the creamy pasta into bowls and garnish with freshly chopped cilantro or parsley if desired. Serve immediately and savor the warmth and comfort of this delightful dish!