Begin by bringing a large pot of salted water to a rolling boil. Once boiling, 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 up with a spatula, and cook until browned, about 5-7 minutes. Drain excess fat.

Sprinkle in garlic powder, onion powder, salt, and pepper over the browned beef, stirring well. Cook for another minute to awaken the flavors.

Pour in the can of Rotel diced tomatoes, followed by softened cream cheese and beef broth. Stir together until the cream cheese melts into a smooth sauce, about 3-5 minutes.

Return the cooked macaroni to the pot, stirring into the creamy sauce. Sprinkle in shredded cheddar cheese and mix until melted and fully incorporated, about 2-3 minutes.

Remove from heat, serve hot, and garnish if desired.