Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Shred the cheddar cheese.

Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.

Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot. Stir to combine and allow it to heat through

Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.

Return the cooked pasta, and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.