Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7–8 minutes. Drain and set aside.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat if necessary.

Stir in 1 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Cook for an additional minute.

Add the can of Rotel tomatoes, 8 oz of softened cream cheese, and 1 cup of beef broth. Stir over low heat until creamy, about 3–5 minutes.

Return the drained macaroni to the pot and add 1 cup of shredded cheddar cheese. Stir gently for 2–3 minutes until the cheese melts.

Serve the creamy pasta in bowls, garnished with fresh herbs if desired.