Preheat the oven to 375°F degrees. Lightly grease a 2 quart casserole or baking dish.
Step 2
Heat a 4 quart dutch oven or sauce pot over medium high heat and melt ½ tablespoon of butter. Once melted, add in the shallots and cook, stirring occasionally, about 3 minutes or until they have softened. Add in the broccoli and sauté until bright green and slightly caramelized, 4 to 5 minutes more. Remove the broccoli to a medium bowl and set aside while making the rest of the mac and cheese.
Step 3
Melt the remaining 1 tablespoon of butter in the same pot over medium heat. Stir in the diced onions and cook until translucent, about 4 minutes. Pour in the stock, milk, salt, black pepper, garlic powder and smoked paprika; bring to a boil.
Step 4
Tip in the elbow macaroni and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente (toothsome). There should be about ¾ cup worth of liquid left in the pot. If there is too much liquid left, drain some off; if there isn’t enough, add a bit more stock or milk.
Step 5
Turn off the heat and stir in the cheddar cheese and ¼ cup of parmesan until all of the cheese is melted. Add the reserved broccoli back to the pot and stir to combine.
Step 6
In a small bowl mix together ¼ cup parmesan cheese, nutritional yeast and the chopped parsley.
Step 7
Transfer the macaroni and cheese mixture to the prepared baking dish and top with the parsley cheese mixture.
Step 8
Bake for 10 minutes or until golden brown and bubbly. Allow it to sit for 10 minutes before serving.
