Cook the pasta in a large pot of salted boiling water until al dente, approximately 7 to 8 minutes. Drain and set aside.

In the same pot, heat olive oil over medium heat, add ground beef, and cook until browned, about 5 to 7 minutes. Drain excess fat.

Stir in garlic powder, onion powder, salt, and pepper, cooking for an additional minute to enhance flavors.

Add Rotel tomatoes, cream cheese, and beef broth to the pot. Stir and cook on medium-low for 2 to 3 minutes until the sauce is smooth.

Return the cooked macaroni to the pot and mix with the sauce. Add cheddar cheese and stir until melted, about 2 to 3 minutes.

Serve hot, garnished with cilantro or parsley if desired.