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

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

Makes 4 servings.