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

In the same pot, heat olive oil over medium heat and add the ground beef. Cook for 5-7 minutes until browned, breaking it up with a spatula.

Sprinkle in garlic powder, onion powder, salt, and pepper. Stir and cook for an additional minute.

Add Rotel tomatoes, softened cream cheese, and beef broth. Stir continually until the cream cheese melts and the sauce is smooth.

Return cooked elbow macaroni to the pot and add shredded cheddar cheese. Stir until the cheese melts and everything is evenly coated.

Serve in bowls, garnishing with fresh cilantro or parsley if desired.