In my opinion, this is the most incredible rendition of this dish I’ve ever created; it’s incredibly appealing.

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Steam or blanch the broccoli florets until they are tender but still bright green. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.

Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer.

Stir in the garlic powder, onion powder, salt, and pepper.

Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheese until melted and smooth.

In a large mixing bowl, combine the cooked macaroni, broccoli, and cheese sauce. Mix until everything is well coated.

Transfer the mixture to individual ramekins or a large casserole dish.

Sprinkle the remaining shredded cheese and Parmesan cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Let cool slightly before serving.

For a protein boost, add cooked chicken or ham to the casserole. You can also switch up the cheese blend to include your family’s favorites, such as Gruyère or Monterey Jack. If you have picky eaters, consider blending the broccoli into the cheese sauce for a smoother texture. For a crunchy topping, sprinkle some breadcrumbs mixed with melted butter over the cheese before baking.