In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and 12 oz of pasta. Cook for 10–12 minutes until al dente. Drain, reserving 1/2 cup of pasta water.

Heat 1 teaspoon of olive oil in a large skillet. Sauté 1 minced garlic clove for about 30 seconds, then add 2 cups of broccoli florets. Stir-fry for 3–4 minutes until bright and slightly tender.

In a medium saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour for about 1 minute. Gradually whisk in 2 cups of milk and cook for 3–5 minutes until thickened.

Stir in 1/2 teaspoon of mustard powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika for flavor.

Reduce heat to low and add 1 cup of shredded cheddar cheese to the sauce, stirring until melted and creamy.

Combine drained pasta with cheese sauce, add the sautéed broccoli, and mix well. Use reserved pasta water to adjust consistency if needed.

Serve immediately, topping with extra cheese or red pepper flakes if desired.