Tex-Mex Broccoli

• 1 c. low-fat (1%) milk
• 1 Tbsp. flour
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 oz. Pepper Jack cheese, shredded
• 6 c. small broccoli florets

1. In a large saucepan, combine milk and flour and whisk over medium heat until no lumps remain (about 1 minute).
2. Stir in mustard, salt, black pepper and cayenne.
3. Cook, stirring frequently, until lightly thickened and no floury taste remains (about 4 minutes).
4. Stir in the Pepper Jack cheese and remove from heat.
5. Meanwhile, bring a large pot of water to boil.
6. Add broccoli and cook until crisp-tender (about 3 minutes).
7. Drain well and transfer to a serving dish.
8. Pour in cheese sauce and toss to coat well.
9. Makes 4 servings.

lowfat, flour, mustard, salt, freshly ground black pepper, cayenne pepper, pepper, broccoli florets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145323 (may not work)