16 oz elbow macaroni

4 cups broccoli florets (fresh or frozen)

4 cups sharp cheddar cheese, shredded

2 cups milk

1 cup heavy cream

1 cup chicken or vegetable broth

1/2 cup grated Parmesan cheese

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup breadcrumbs (optional, for topping)

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Cook macaroni in salted water for 2–3 minutes less than package directions. Drain and set aside.
In a bowl, mix cheddar, Parmesan, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
In the crockpot, combine partially cooked macaroni, broccoli, milk, cream, broth, and cheese mixture. Stir to coat.
Cover and cook on low for 2–3 hours, stirring once halfway through, until pasta is tender and sauce is creamy.
If desired, sprinkle breadcrumbs on top 30 minutes before serving and let them crisp up.
Stir before serving and garnish with black pepper or herbs.

Use frozen broccoli directly without thawing.

Mix in Gruyère, mozzarella, or Monterey Jack for a different cheese flavor.

Add rotisserie chicken for extra protein.

For lighter sauce, substitute half-and-half for cream.

Add cayenne or red pepper flakes for spice.

This dish can also be baked in a casserole dish at 350°F until golden.