Cooking the Pasta

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain and set the pasta aside.

Browning the Beef

1. Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes.

Adding Seasoning and Tomatoes

1. Sprinkle the garlic powder, onion powder, salt, and pepper over the meat. Stir to combine and let the spices toast for a minute.
2. Pour in the can of diced tomatoes with green chilies, including the juices, and add the beef broth. Stir and scrape the pan to lift any browned bits, then bring to a gentle simmer for 3 to 4 minutes.

Making the Sauce

1. Lower the heat to medium-low. Cut the cream cheese into chunks and add it to the skillet, stirring until melted into a smooth sauce. If too thick, add a splash of reserved pasta water or more broth.

Combining and Serving

1. Add the cooked pasta to the skillet and stir to cover it with sauce. Sprinkle in the shredded cheddar cheese and fold until melted and glossy.
2. Serve immediately, adding more broth or pasta water for desired texture.