Cook the bacon until crispy and set aside.
Prepare the broccoli by washing and cutting into florets.
In the slow cooker, combine the elbow macaroni, broccoli, chopped bacon, milk, cream cheese, garlic powder, onion powder, salt, and pepper.
Stir in half of the shredded cheese, reserving the rest for later.
Cover the slow cooker and cook on low for 3-4 hours or until the macaroni is tender.
Add the remaining cheese and stir until melted and creamy.
Taste and adjust seasoning if necessary before serving.
Serve hot, garnished with extra bacon and cheese if desired.
