Bring a large pot of salted water to a boil. Cook macaroni until al dente, then drain and set aside.
In the same pot, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to blend flavors.
Add Rotel, softened cream cheese, and beef broth. Stir until the cream cheese is melted and the sauce is smooth.
Return pasta to the pot. Add shredded cheddar and stir until melted and everything is well coated.
Garnish with chopped cilantro or parsley if desired. Serve hot.
