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Recipe from the April 2012 Newsletter

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1 1/2 cups milk
• 2 cups sharp Cheddar cheese, grated
• Salt and pepper
• 1 tablespoon Dijon style mustard
• 1 pound whole wheat pasta, cooked to al dente
• 1 head cauliflower, cut into florets and steamed until almost tender, 6-7 minutes

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Directions:

In a saucepot, melt the butter over medium-low heat, add flour and cook for 1 minute. Whisk in chicken stock and milk. Thicken the sauce for 5 minutes and stir in cheese, season with salt and pepper, and stir in the secret ingredient (the mustard).

Toss sauce with whole wheat pasta and cauliflower.

April 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.