Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.

In the same pot, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Cook for an additional minute.

Add one can of diced tomatoes with green chilies, 8 ounces of cream cheese, and 1 cup of beef broth. Stir until cream cheese melts and blends.

Return the cooked macaroni to the pot and mix until thoroughly coated. Cook for another 2-3 minutes.

Remove from heat and fold in 1 cup of shredded cheddar cheese until melted. Adjust consistency with beef broth or milk if needed.