Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta in a colander and set it aside while you prepare the sauce.

In the same pot used for pasta, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the ground beef and cook until browned, stirring frequently for about 5-7 minutes. Drain any excess fat.

Stir in garlic powder, onion powder, salt, and pepper into the browned beef. Cook for an additional minute, allowing the spices to bloom.

Add the undrained Rotel, softened cream cheese, and beef broth to the pot. Stir continuously over medium heat until the cream cheese fully melts, about 3-5 minutes.

Return the drained macaroni to the pot, stirring gently to combine. Sprinkle in the shredded cheddar cheese and continue stirring until the cheese melts and the sauce coats the pasta, about 2-3 minutes.

Serve the Creamy Rotel Pasta with Ground Beef hot, optionally garnished with fresh cilantro or parsley.