Boil a large pot of salted water over high heat. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat.

Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute.

Pour in the diced Rotel tomatoes, softened cream cheese, and beef broth. Stir until smooth and creamy.

Return the cooked macaroni to the pot, add shredded cheddar cheese, and stir for 2-3 minutes until melted.

Dish the creamy pasta into bowls and garnish with chopped cilantro or parsley if desired.