Preheat your oven to 400°F (200°C). In a large bowl, toss fresh broccoli florets with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the broccoli on a baking sheet in a single layer. Roast for 15-20 minutes, or until tender and slightly browned, stirring halfway for even cooking.

While the broccoli is roasting, melt unsalted butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes to create a roux. Gradually add whole or 2% milk, continuously whisking to avoid lumps. Allow the mixture to simmer for 5-7 minutes until thickened, then stir in cheddar cheese and optional Gruyere until fully melted and smooth.

In a large pot, bring salted water to a boil and add elbow macaroni (or your preferred pasta shape). Cook according to package instructions until al dente, usually around 7-10 minutes. Once done, drain the pasta in a colander, and return it briefly to the pot to keep warm while you combine the ingredients.

Remove the roasted broccoli from the oven. Stir the cooked pasta and the roasted broccoli into the creamy cheese sauce gently, ensuring everything is well-coated. Taste and adjust seasoning with additional salt and pepper if needed.

Spoon the delightful mixture of pasta, broccoli, and cheese sauce into serving bowls. For a delightful touch, sprinkle with breadcrumbs, a dash of paprika, and fresh parsley on top.

For an extra crispy topping, preheat your oven to 350°F (175°C). Transfer the mac cheese mixture to a baking dish, sprinkle breadcrumbs over the top, and bake for 20-25 minutes, until golden and bubbly.