In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 2 teaspoons of minced garlic and sauté for 30–60 seconds until fragrant and golden.

Stir in 8 ounces 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.

Reduce heat to medium-low and let the pasta simmer for 7–8 minutes, stir frequently to prevent sticking.

Stir in 2 cups of broccoli florets, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of Dijon mustard. Simmer for an additional 4–5 minutes.

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

Fold in 1/2 cup of plain Greek yogurt. Adjust seasoning with more salt or pepper if desired.

Let the dish sit for about 2–3 minutes uncovered to thicken.

Serve warm in bowls, garnish with fresh herbs or additional cheese if you like.