1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease if necessary.

3. Add garlic powder, onion powder, salt, and pepper to the beef. Stir well to combine.

4. Pour in the Rotel tomatoes (with juice) and add chunks of cream cheese to the skillet. Stir until melted and smooth.

5. Add shredded cheddar cheese and stir until creamy and well blended. Let simmer 2 minutes.

6. Add cooked pasta into the skillet and toss to coat with the sauce. Let cook together for another 2-3 minutes.

7. Serve hot with optional toppings like cilantro or more shredded cheese.