Four-Cheese Pasta with Cauliflower
['1 1/4 cups skim milk', '2 tablespoons light cream cheese', '1 1/2 tablespoons whole-wheat flour', '1/4 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon garlic powder', 'Dash of cayenne pepper (optional)', '3/4 cup shredded cheddar', '1/2 cup shredded Monterey Jack cheese', '1/4 cup shredded Parmesan', '1/2 teaspoon Dijon mustard', '4 cups cooked whole-wheat spiral pasta', '2 cups chopped cauliflower (about 1/2 a medium head)', 'steamed']
In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.
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