Cook brown rice macaroni according to package directions. Add broccoli florets during last 3 minutes of cooking. Drain.
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. Remove from heat; stir in shredded extra-sharp cheddar cheese and pasta mixture.
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