Cheesy penne with Broccoli

Any short paste can be substituted here –rotini and farfalle are good choices

Ingredients;-

8 ounces of uncooked mini penne pasta

5 cups broccoli florets (about 1 medium head)

1 1/3 cups fat-free milk

2 tablespoon all purpose flour

3 tablespoons grated fresh parmesan cheese, divided

2 tablespoons 1/3-less-fat-cream cheese

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon freshly grounded black pepper

1/8 freshly grated nutmeg

2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1.        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 large bowl.

2.       Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes until slightly thickened; remove from heat. Add 2 tablespoons parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss, sprinkle with remaining parmesan