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

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

Stir in garlic powder and onion powder, then season with salt and pepper. Cook for another minute.

Pour in the diced tomatoes with green chilies, add the cream cheese and beef broth. Stir and cook for 2-3 minutes until smooth.

Reintroduce the cooked macaroni, add cheddar cheese and mix until melted and evenly distributed.

Serve hot, garnished with chopped cilantro or parsley if desired.