In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt and 12 oz of pasta. Cook until al dente, about 8-10 minutes. Drain, reserving ½ cup of the pasta water.

In a skillet, heat 1 teaspoon of olive oil over medium heat. Add 1 minced clove of garlic and sauté for 30 seconds until fragrant.

Add 2 cups of broccoli florets to the skillet, season with ¼ teaspoon of salt, and sauté for 3-4 minutes until vibrant green and slightly tender.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute until golden.

Gradually whisk in 2 cups of milk, stirring until thickened, about 3-4 minutes. Add ½ teaspoon mustard powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.

Reduce heat to low and stir in 1 cup of shredded cheddar cheese until melted and smooth. Adjust thickness with reserved pasta water if needed.

Combine the cooked pasta with the creamy cheese sauce in the skillet with broccoli, stirring well until coated.

Serve warm, garnished with extra cheese, red pepper flakes, or toasted breadcrumbs.