Preheat your oven to 425°F (220°C). Toss 4 cups of broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and pepper in a mixing bowl. Spread the broccoli evenly on a baking sheet and roast for 15-20 minutes, turning halfway through, until the edges are crispy and slightly caramelized.
While the broccoli roasts, bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
In a large skillet or saucepan over medium heat, combine 1/2 cup of milk and 1/4 cup of plain Greek yogurt. Stir in 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper (if using), and salt and pepper to taste. Slowly add 2 cups of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese, stirring constantly until the cheese melts and the sauce is smooth and creamy.
Add the drained macaroni and roasted broccoli to the cheese sauce. Gently fold everything together, making sure the pasta and broccoli are evenly coated with the luscious cheddar sauce.
If you love a crunchy topping, preheat your oven to 375°F (190°C). Transfer the cheesy macaroni mixture to an oven-safe casserole dish. Sprinkle 1/4 cup of breadcrumbs evenly over the top. Bake for 10-12 minutes until the breadcrumbs turn golden brown. This step is optional but highly recommended for that irresistible crispy finish.
Sprinkle 2 tablespoons of freshly chopped parsley over the finished Roasted Broccoli Cheddar Macaroni for a pop of color and fresh flavor. Serve warm and enjoy!
