- 1 1/4 cups skim milk
- 2 tablespoons light cream cheese
- 1 1/2 tablespoons whole-wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper (optional)
- 3/4 cup shredded cheddar
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded Parmesan
- 1/2 teaspoon Dijon mustard
- 4 cups cooked whole-wheat spiral pasta
- 2 cups chopped cauliflower (about 1/2 a medium head), steamed
- In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.