Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually about 8-10 minutes, until al dente.

Once cooked, drain the macaroni in a colander and set aside.

In the same saucepan, melt the butter over medium heat. Once melted, add the milk and heat until warm but not boiling.

Gradually add the shredded cheddar cheese to the saucepan, stirring constantly until the cheese is completely melted and smooth. If the sauce is too thick, you can add a bit more milk to reach the desired consistency.

Return the cooked macaroni to the saucepan with the cheese sauce. Stir until the pasta is fully coated with the sauce.

Add the steamed and chopped broccoli to the macaroni and cheese, stirring to distribute the broccoli evenly throughout.

Season the macaroni and cheese with salt and pepper to taste. If packing for lunch, allow it to cool slightly before transferring to a lunch container.

This dish can be enjoyed warm or at room temperature, making it a versatile option for a school lunch.