Bring a large pot of salted water to a roaring 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 the ground beef and break it apart. Cook for about 5–7 minutes until browned, then drain any excess fat.

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

Add the canned Rotel, cream cheese, and beef broth. Stir well and cook for about 3–4 minutes until the sauce is creamy.

Add the drained elbow macaroni back into the pot and mix in the shredded cheddar cheese until evenly coated.

Serve the pasta in bowls and garnish with fresh cilantro or parsley.