Bring a pot of salted water to a rolling boil. Add the elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.

In the same pot, heat 1 tablespoon of olive oil. Add the ground beef and cook for 5-7 minutes until browned. Drain excess fat.

Stir in 1 teaspoon of garlic powder and onion powder, along with salt and pepper. Cook for 1 minute until fragrant.

Add the can of diced tomatoes with green chilies, cream cheese, and beef broth. Stir until smooth, about 3-4 minutes.

Return the drained pasta to the pot and add the cheddar cheese. Mix thoroughly until melted.

Serve hot, garnished with fresh herbs if desired.