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

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

Sprinkle in 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Cook for an additional minute to enhance flavor.

Pour in the can of diced tomatoes with green chilies, cream cheese, and beef broth. Stir over medium heat for 3 to 5 minutes until sauce is smooth.

Return the drained macaroni to the pot and add shredded cheddar cheese. Stir for 2 to 3 minutes until cheese is melted and well-coated.

Scoop portions into bowls and optionally garnish with fresh cilantro or parsley. Serve hot with garlic bread or salad.