Things You'll Need:
- 8 ounces whole-wheat elbow noodles
- 1 medium head broccoli, cut into florets
- 1 3/4 cups skim milk, divided
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
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Step 1
Bring a large pot of water to a boil. Cook broccoli florets a few minutes until bright green. Remove from hot water with a slotted spoon.
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Step 2
Add pasta to pot and cook following the package directions. Drain.
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Step 3
Heat 1 1/2 cups milk in another large pot over medium-high heat until it simmers. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened. This should take 2 to 3 minutes. Remove from the heat and whisk in cheddar, parmesan and mustard until the cheese melts.
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Step 4
Add the broccoli and pasta to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through. About 1 minute. Serves 4.
