Because you just can't have enough variations on macaroni and cheese. I have in my notes to make sure you whisk in the spices before you stir in the cheese* because as I recall, if you don't you end up with tongue-burning clumps of spices in your pasta. Which is no good if you're trying to convince your two-year-old to just try a bite.
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
Remove from heat; stir in cheese and next 4 ingredients* (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
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