One-Pot Broccoli Mac and Cheese: Creamy Comfort in Every Bite!

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.
Add the broccoli florets to the pot in the last 3 minutes of cooking, allowing them to cook alongside the pasta. Once the pasta and broccoli are tender, drain them and set aside.
Make the Cheese Sauce:

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture becomes slightly golden. This will help thicken the sauce.
Slowly add the milk and chicken broth while whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 3-4 minutes until it starts to thicken.
Add the Cheese:

Stir in the shredded cheddar and mozzarella cheeses, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
For an extra rich flavor, stir in the heavy cream at this point.
Combine the Pasta and Broccoli:

Add the cooked pasta and broccoli back into the pot with the cheese sauce. Stir to combine everything evenly, making sure the pasta and broccoli are well coated with the creamy sauce.
Serve:

Taste the dish and adjust the seasoning with additional salt and pepper if needed.
Optionally, sprinkle grated Parmesan cheese on top for an added burst of flavor. Serve hot and enjoy!
Serving and Storage Tips: