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

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add ground beef and cook for 5-7 minutes until browned. Drain excess fat if necessary.

Sprinkle garlic powder, onion powder, salt, and pepper into the browned beef. Stir and cook for an additional minute.

Add diced tomatoes with green chilies, cream cheese, and beef broth. Stir until cream cheese is melted and sauce is smooth, about 3-4 minutes.

Return cooked pasta to the pot and add cheddar cheese, stirring to combine. Cook for 2-3 minutes until cheese is melted.

Serve hot, garnished with cilantro or parsley.