Ingredients
- 8 oz. uncooked mini penne pasta
- 5 cups broccoli florets (about 1 medium head)
- 1 1/3 cups fat free milk, divided
- 2 TBS all-purpose flour
- 3 TBS grated fresh Parmesan cheese, divided
- 2 TBS 1/3 less fat cream cheese
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. freshly grated nutmeg
- 2.5 oz. cheddar cheese, shredded (about 2/3 cup)
Instructions
Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tabelspoons Parmesan cheese and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.
