1: Cook brown rice macaroni according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain.
2: Whisk together evaporated milk, cornstarch, dry mustard, kosher salt, and grated garlic clove in a large sauté pan over medium; cook, whisking often, until thickened, about 6 minutes.
3: Remove from heat; stir in shredded extra-sharp cheddar cheese and pasta mixture.
