Ingredients
For the sauce:
3T butter
3T flour
2c lowfat milk (I use 1%)
salt, pepper, Mrs Dash spicy(optional)
1/2 t. dry mustard, good pinch of cayenne
Sharp Cheddar, Gorgonzola, Parmesan cheeses
For the rest:
1 med cauliflower head
1 med head of broccoli
1 cup dry penne (approx)
Preparation
To prepare veggies and pasta: Wash cauliflower and broccoli thoroughly and cut in 2 in chunks, then steam, leaving some crunch, add to large bowl Cook Penne, rinse and put in bowl w veggies To make sauce: Melt butter on low heat, add flour and stir with whisk over med heat until slightly bubbly, slightly brown and smelling as though the flour is cooked, maybe 5 min. Add the spices during this step. Add 1 cup milk and stir to incorporate well w flour. add 2nd c milk and continue to whisk and cook over med heat until thickened. Add cheeses and stir until melted. You can add as much as your own taste desires. I use more Cheddar and less Gorgonzola and Parmesan, but use all three or any combination you like. Pour sauce over pasta and veggies and stir allowing veggies to break into smaller pieces. Serve warm. can be reheated in oven or micro but I like it freshly made because it’s creamier
