Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.

Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).

Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.