Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat.
Stir in garlic powder, onion powder, salt, and pepper.
In a large bowl, combine the beef mixture, cooked macaroni, sour cream, and 1 cup of shredded cheddar cheese. Mix well.
Transfer to a greased 9x13-inch baking dish and top with remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let rest before serving and enjoy!
