Start by bringing a large pot of salted water to a boil. Once boiling, add elbow macaroni and cook for 7-8 minutes until al dente, stirring occasionally. Drain the pasta in a colander and set it aside.

In the same pot, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart until browned. Carefully drain any excess fat from the pot.

Sprinkle in garlic powder, onion powder, salt, and pepper over the browned beef, mixing well. Cook for an additional minute, allowing the spices to become fragrant.

Reduce the heat to low and stir in the Rotel tomatoes, softened cream cheese, and beef broth. Mix thoroughly until the cream cheese has melted and the sauce is creamy and smooth.

Add the cooked macaroni and shredded cheddar cheese to the pot. Stir gently but thoroughly for about 2-3 minutes, ensuring every piece of pasta is coated with the sauce.

Once everything is well-combined and heated through, serve the pasta in bowls and garnish with fresh cilantro or parsley if desired.