Start by bringing a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook until al dente, about 7-8 minutes, stirring occasionally. Once done, drain the pasta in a colander, shaking off any excess water, and set it aside for later.

In the same pot over medium heat, drizzle olive oil and heat until shimmering. Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through, stirring frequently. Drain any excess fat.

Stir in the garlic powder, onion powder, salt, and pepper into the browned beef. Cook for an additional minute until the spices are fragrant and blended.

Pour in the diced tomatoes with green chilies, softened cream cheese, and beef broth. Stir over medium heat until the cream cheese is melted and the sauce is smooth, about 3-4 minutes.

Return the cooked macaroni to the pot with the creamy sauce, folding in to ensure every piece is coated. Sprinkle shredded cheddar cheese on top and stir until melted.

Ladle the Creamy Rotel Pasta into serving bowls and garnish with fresh herbs if desired. Serve hot.