Start by washing the broccoli florets thoroughly.

Bring a pot of salted water to a boil and add the broccoli. Blanch for about 2-3 minutes until bright green, then drain and set aside.

In a medium saucepan, melt the butter over medium heat.

Add the flour to the melted butter and whisk continuously for about 1 minute.

Gradually whisk in the milk, stirring constantly until the mixture thickens.

Add the garlic powder, onion powder, salt, and pepper.

Remove the saucepan from heat and mix in the shredded cheese until fully melted.

Add the blanched broccoli to the cheese sauce and stir to coat evenly.