Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.

In the same pot, return the drained pasta and set aside while you prepare the beef.

In a skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Season with salt and pepper. Drain excess fat if necessary.

Add the beef broth, heavy cream, garlic powder, and onion powder to the skillet with the beef. Stir to combine and bring to a simmer.

Add the shredded cheddar cheese and stir until melted and smooth.

Add the cooked shell pasta to the skillet and stir to coat the pasta in the creamy sauce.

Serve hot, garnished with chopped parsley and additional cheese if desired.