In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt and 12 oz of short pasta like penne or rotini. Cook the pasta for about 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta in a colander, reserving ½ cup of the pasta water for later use.

While the pasta cooks, heat a large skillet over medium heat and add 1 teaspoon of olive oil. Once hot, sauté 1 minced garlic clove for about 30 seconds until fragrant. Add 2 cups of broccoli florets and season with a pinch of salt. Cook for about 3-4 minutes until the broccoli is vibrant and slightly tender but retains a bit of crunch.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute to form a roux. Gradually whisk in 2 cups of milk, stirring constantly. Heat the mixture until it thickens, about 4-5 minutes, then incorporate ½ teaspoon of mustard powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of paprika for added flavor.

Lower the heat to medium-low and gradually mix in 1 cup of shredded cheddar cheese into the thickened sauce. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up.

Gently fold the drained pasta and sautéed broccoli into the cheese sauce, making sure everything is evenly coated. If needed, add more reserved pasta water to achieve your desired consistency. Allow the Broccoli Cheese Pasta to simmer together for an additional 2-3 minutes, allowing the flavors to meld beautifully.

Spoon the creamy Broccoli Cheese Pasta into bowls and garnish with extra cheddar cheese, a sprinkle of red pepper flakes, or toasted breadcrumbs for added texture. Serve warm and enjoy a delightful vegetarian meal that’s sure to satisfy your cravings!