Four-Cheese Pasta With Cauliflower

By Dabarn

235 calories per 1 cup, 9 g fat (5 g saturated), 27 g carbs, 4 g fiber, 14 g protein

Ingredients

• 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

Details

Servings 7

Preparation

Step 1

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.