In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt and 12 oz of your chosen pasta, like penne or fettuccine. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente. Once done, drain the pasta, reserving ½ cup of the starchy pasta water for later use.

While the pasta cooks, heat a large skillet over medium heat and add 1 teaspoon of olive oil. Once the oil shimmers, toss in 1 clove of minced garlic, cooking it for about 30 seconds until fragrant. Next, add 2 cups of broccoli florets and ¼ teaspoon salt, sautéing for 3-4 minutes until the broccoli is vibrant and slightly tender.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, stirring for about 1 minute to create a roux. Gradually pour in 2 cups of milk while continuously stirring to avoid lumps. Cook for around 5 minutes, until the mixture thickens and bubbles gently.

Once the sauce has thickened, stir in ½ teaspoon of mustard powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika. Mix well to combine all the flavors into the cheese sauce.

Reduce the heat to low and add 1 cup of shredded cheddar cheese to the thickened sauce. Stir constantly until the cheese melts into a smooth and creamy sauce.

Add the drained pasta and sautéed broccoli to the cheese sauce. Gently toss everything together until well-coated in the sauce.

Remove the skillet from the heat. Serve the pasta warm, garnishing with additional cheese or a sprinkle of red pepper flakes if desired.