Tex-Mex Broccoli - cooking recipe

Ingredients

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

Preparation

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.