Cheesy Penne with Broccoli

A different, fresher take on mac and cheese thank you to my March Cooking Light magazine. The kids loved this and the cheesy broccoli in it! This will be a repeat in our home!

Ingredients:
8oz uncooked pasta
5 cups fresh broccoli florets
1 1/3 cups fat free milk
2 TBS flour
1/4 cup Parmesean
2 TBS cream cheese
1 tsp Dijon mustard
salt and pepper to taste
1/8 tsp ground nutmeg
2/3 cup shredded cheddar

Directions:
1. Cook pasta according to package. During the last 3 minutes add broccoli to water. Drain.

2. 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 remaining ingredients and whisk until smooth. Add to pasta and broccoli, stir and serve.