1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package directions, adding broccoli during the last 3 minutes.

3. Drain pasta and broccoli, reserving 1/2 cup of pasta water.

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

5. Whisk in flour and cook for 1 minute to form a roux.

6. Gradually whisk in milk and cream, stirring until sauce thickens, about 3–4 minutes.

7. Add garlic powder, onion powder, salt, and pepper, stirring to combine.

8. Reduce heat and add shredded cheddar in batches, whisking until smooth.

9. Return pasta and broccoli to the pot and stir to coat, adding reserved pasta water if needed.

10. Adjust seasoning, sprinkle with Parmesan if desired, and serve immediately.