Serves 4 to 6

Ingredients:

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

Directions:

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

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