- 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 mustard (this is your SECRET INGREDIENT!)
- 1 pound whole wheat pasta, cooked to al dente
- 1 head cauliflower, cut into florets and steamed until almost tender, 6-7 minutes
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 your SECRET INGREDIENT.
Toss sauce with whole wheat pasta and cauliflower. YUM-O!
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit