In a large pot, bring salted water to a rolling boil over high heat. Add elbow macaroni and cook for about 7-8 minutes, stirring occasionally, until the pasta is al dente. Drain well in a colander and set aside.

Return the same pot to medium heat, adding a splash of olive oil. Once hot, add ground beef and cook for 5-7 minutes, stirring frequently until browned. Drain excess fat.

Sprinkle garlic powder, onion powder, salt, and pepper over the browned beef. Stir and cook for an additional minute until aromatic.

Stir in diced tomatoes with green chilies, cream cheese, and beef broth. Mix until creamy and smooth, about 3-5 minutes.

Return cooked elbow macaroni to the pot. Add shredded cheddar cheese and gently stir until the pasta is well-coated and the cheese has melted, about 2-3 minutes.

Spoon the creamy Rotel pasta onto warm plates or bowls. Garnish with fresh herbs if desired and serve hot.