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

Stir in the garlic powder, onion powder, salt, and pepper. Mix well.

Add the can of diced tomatoes and green chilies (with juices) to the skillet. Stir to combine and let simmer for about 3-4 minutes.

Pour in the heavy cream and stir until well combined. Bring to a gentle simmer.

Add the cooked macaroni to the skillet and mix until the pasta is evenly coated with the creamy sauce.

Stir in the shredded cheddar cheese until melted and creamy. Remove from heat.

Serve hot, garnished with fresh cilantro or parsley if desired.