Use a dutch oven to heat olive oil over medium-high heat. Fry the onion until it is soft. Then add the ground beef, salt and pepper . Use a wooden spoon to break up any chunks of meat as it cooks. When the beef is no longer pink, drain the fat out of the pan.

Stir in the broth, salsa, taco seasoning, garlic powder, and pasta.

Put the lid on the dutch oven and allow this mixture to cook for about 15 minutes, on low heat. Stir the mixture every 5 minutes or so. Remove the lid. If the liquid is absorbed, you can move to the next step. Otherwise, leave the lid off and cook for a few more minutes to allow the extra moisture to steam off.

Turn off the heat and add the cream cheese and 2 cups of shredded cheese (leave the extra cup of cheese to use as a topping). Stir until the cheese is completely melted.

When you are ready to serve the taco mac and cheese, sprinkle the remaining cheese on top and serve with any other garnishes you choose.