1. Heat a large skillet over medium heat. Add olive oil, then the ground beef. Break it apart with a spoon and cook until browned, about 6-8 minutes. Drain excess fat if needed.

2. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir well to coat the beef evenly.

3. Pour in the Rotel tomatoes and simmer for 3-4 minutes to blend the flavors.

4. Add cream cheese and heavy cream. Stir until the cream cheese is fully melted and smooth.

5. Reduce heat to low, then stir in the shredded cheddar cheese until fully melted.

6. Meanwhile, cook the pasta in salted boiling water according to package directions. Drain and set aside.

7. Add the drained pasta to the skillet. Toss well so everything is coated in the creamy sauce. Serve hot and enjoy!