Four-Cheese Pasta with Cauliflower

Name: Four-Cheese Pasta with Cauliflower
Yield: 4 servings
Ingredients: 1 1 1/4 cups skim milk; 1 2 tablespoons light cream cheese; 1 1 1/2 tablespoons whole-wheat flour; 1 1/4 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/4 teaspoon garlic powder; 1 Dash of cayenne pepper (optional); 1 3/4 cup shredded cheddar; 1 1/2 cup shredded Monterey Jack cheese; 1 1/4 cup shredded Parmesan; 1 1/2 teaspoon Dijon mustard; 1 4 cups cooked whole-wheat spiral pasta; 1 2 cups chopped cauliflower (about 1/2 a medium head); 1 steamed

From the kitchen of Carly

Creamy four-cheese sauce clings to whole-wheat pasta and roasted cauliflower, getting its richness from cheddar, Monterey Jack, and Parmesan. A light roux keeps things silky without heavy cream, while a whisper of cayenne adds complexity beneath all that melted cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 cups skim milk
12 tablespoons light cream cheese
11 1/2 tablespoons whole-wheat flour
11/4 teaspoon salt
11/4 teaspoon freshly ground black pepper
11/4 teaspoon garlic powder
1Dash of cayenne pepper (optional)
13/4 cup shredded cheddar
11/2 cup shredded Monterey Jack cheese
11/4 cup shredded Parmesan
11/2 teaspoon Dijon mustard
14 cups cooked whole-wheat spiral pasta
12 cups chopped cauliflower (about 1/2 a medium head)
1steamed

Instructions

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.