Boil the water in a large pot, add the salt and pasta, then cook for 10-12 minutes until al dente. Drain and reserve ½ cup of cooking water.

Heat olive oil in a skillet, sauté minced garlic until fragrant, then add broccoli and season with salt. Cook for 3-4 minutes until bright green and tender.

Melt butter in a medium saucepan, whisk in flour to form a roux, cooking for about 1 minute until light golden.

Whisk in milk gradually to the roux, cooking until thickened. Stir in mustard powder, salt, black pepper, paprika, and cheddar cheese until melted and creamy.

Fold the cooked pasta into the cheese sauce, adding reserved pasta water if needed for desired consistency.

Serve warm, optionally garnished with crushed red pepper or extra cheese.