Start by heating a large skillet over medium heat. Melt the butter, then mix it with the chicken or vegetable broth, garlic powder, onion powder, ground mustard, and cayenne, if you’re using it. Stir well and taste the flavors blending as the butter melds beautifully with the spices.

Add the uncooked pasta shells, broccoli florets, and shredded carrots directly into the skillet. Stir everything gently so the mixture is evenly coated with the broth. Bring it to a boil, cover with a lid, and then reduce the heat. Simmer until the pasta is perfectly tender. (Add more broth if the liquid begins to evaporate too quickly.)

When the pasta is cooked, turn the heat to its lowest setting. Slowly stir in the half and half, followed by the softened cream cheese. Keep stirring until the sauce turns silky smooth. Gradually add the shredded cheddar cheese, ensuring it melts fully into the creamy sauce. Every bite should be irresistible!

Taste your masterpiece and add more salt or pepper as needed. Spoon this dreamy mac and cheese into bowls or plates, sprinkle with fresh parsley, and if you’re feeling indulgent, add another sprinkle of cheddar for garnish.