Begin by bringing a large pot of salted water to a rapid boil over high heat. Once boiling, add elbow macaroni and cook according to package instructions until al dente, typically 7-8 minutes. After draining, set the pasta aside in a colander while you prepare the meat and sauce in the same pot.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the ground beef and cook until browned, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks. Once browned, drain any excess fat.

With the beef still in the pot, stir in 1 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Sauté for about 1 minute until fragrant.

Pour in the can of diced tomatoes with green chilies (Rotel) and add the softened cream cheese. Slowly stir in 1 cup of beef broth. Cook over medium heat until the mixture is smooth and creamy, about 3-5 minutes.

Return the cooked macaroni to the pot with the creamy sauce, stirring to ensure every piece of pasta is well-coated. Add 1 cup of shredded cheddar cheese and mix until it melts beautifully into the sauce.

Spoon the Creamy Rotel Pasta with Ground Beef into bowls. Garnish with fresh herbs if desired. Serve hot.