In a large pot, bring 4 cups of water to a rolling boil and add 1 teaspoon of salt. Add 12 oz of pasta, stirring occasionally. Cook for about 8-10 minutes until al dente, then drain and reserve 1/2 cup of pasta water.

While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium heat. Add 1 minced clove of garlic and sauté for 30 seconds, then add 2 cups of broccoli florets with 1/4 teaspoon salt. Cook for 3 minutes until vibrant 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 to form a roux. Gradually add 2 cups of milk, whisking continuously. Cook for 5-7 minutes until thickened, then stir in 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.

Reduce heat to low and add 1 cup of shredded cheddar cheese, stirring until melted. Gently fold in the cooked pasta and sautéed broccoli. If too thick, gradually add reserved pasta water to achieve desired consistency.

Serve warm and enjoy! Pair with a light salad or garlic bread for a complete meal.