In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef to the skillet and cook for about 5–7 minutes, breaking it apart with a spatula. Drain excess fat.

Sprinkle in 1 teaspoon each of garlic powder, onion powder, and paprika, along with salt and pepper to taste. Stir well for about 2 minutes.

Pour in 4 cups of beef broth and add the entire contents of the 10 oz can of diced tomatoes with green chilies (Rotel). Bring to a boil for 3–4 minutes.

Add the 16 oz box of elbow macaroni, reduce heat to low, and cover. Simmer for 8–10 minutes until pasta is al dente.

Remove from heat and fold in 2 cups of shredded cheddar cheese until melted and creamy.

Serve immediately, garnished with additional cheese or fresh herbs if desired.