Boil a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-9 minutes.

Two minutes before the macaroni is done cooking, add the broccoli florets to the pot.

Drain the pasta and broccoli in a colander and set aside.

In the same pot, melt the butter over medium heat.

Whisk in the flour and cook for about a minute to create a roux.

Slowly add the milk, whisking constantly to avoid lumps.

Sprinkle in the garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens, about 3-5 minutes.

Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.

Toss the drained macaroni and broccoli florets into the cheese sauce, stirring until well coated.

Serve immediately for the best texture and flavor.