In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Stir in the garlic powder, onion powder, chili powder, salt, and pepper. Cook for another minute until fragrant.

Add the can of diced tomatoes with green chilies (including the liquid) and the heavy cream. Stir to combine and bring to a simmer.

Reduce the heat to low and add the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and everything is well combined.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley if desired.