A creamy and comforting mac and cheese dish loaded with tender chicken, broccoli, and sharp cheddar cheese. Perfect for a hearty family dinner.

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Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream until smooth. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Reduce heat to low and stir in the cheddar and Parmesan cheeses until melted and smooth.
Season the sauce with garlic powder, onion powder, salt, pepper, and paprika (if using).
Add the cooked chicken and steamed broccoli to the cheese sauce. Stir to combine.
Fold in the cooked macaroni and stir until everything is evenly coated with the cheese sauce.
Serve hot, optionally topped with additional cheese or breadcrumbs.