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

In the same pot, heat olive oil over medium heat. Add ground beef, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat.

Sprinkle in garlic powder, onion powder, salt, and pepper. Stir for 1 minute until fragrant.

Add diced tomatoes, cream cheese, and beef broth. Stir until smooth and creamy. Let simmer for 3-5 minutes.

Return cooked pasta to pot and add shredded cheddar cheese, stirring until melted and well combined.

Serve in warm bowls and garnish as desired.