Fill a large pot with water, adding a generous pinch of salt, and bring it to a boil. Once boiling, add elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.

In the same pot, pour in olive oil and heat over medium heat. Add the ground beef and sauté for 5-7 minutes until browned. Drain excess fat if necessary.

Sprinkle garlic powder, onion powder, salt, and pepper over the browned beef. Stir well and cook for about 1 minute.

Add the can of diced tomatoes with green chilies, softened cream cheese, and beef broth to the seasoned beef. Stir over medium heat until the cream cheese melts, about 3-5 minutes.

Return the drained macaroni to the pot, along with shredded cheddar cheese. Stir until cheese melts and pasta is evenly coated, approximately 2-3 minutes.

Serve the creamy Rotel pasta in bowls, garnished with fresh cilantro or parsley. Serve hot.