In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add 2 minced garlic cloves and sauté for about 1 minute, stirring constantly until fragrant and slightly golden.

Stir in 2 cups of whole wheat elbow macaroni along with 3 cups of low-sodium vegetable broth and 1 cup of low-fat milk. Bring to a gentle boil over medium-high heat, stirring occasionally, for about 3-4 minutes.

Reduce the heat to medium-low and let the mixture simmer, stirring frequently, until the pasta is nearly al dente, approximately 7-8 minutes.

Add 2 cups of broccoli florets, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of Dijon mustard, and 1/2 teaspoon of paprika. Cook for an additional 4-5 minutes, stirring often.

Remove from heat and gradually stir in 1 cup of shredded sharp cheddar cheese and 1/4 cup of grated Parmesan cheese until melted.

For an extra touch of creaminess, fold in 1/2 cup of plain Greek yogurt and adjust seasoning if needed.

Let the dish sit for 2-3 minutes with the lid on to let flavors meld and sauce thicken.