No-Bake Macaroni and Cheese w/Broccoli

Servings - 6   Serving Size - 1/6th of recipe ( about 1 cup)   Points Plus per serving - 6pp
Calories - 250.9,   Total Fat - 4.4g,   Carb. - 37.1g,   Protein - 16g,   Fiber - 4.3g

8 oz. whole-wheat elbow noodles ( 2 cups ) ( I used my scale to weigh out the portion - and I used Barilla Plus pasta)
1 - 10 oz. package of frozen chopped broccoli
1 3/4 cup skim milk, divided
3 TBS. all purpose flour
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
3/4 cup  shredded reduced fat cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp. dijon mustard
4 Club crackers, crushed ( for topping ) 

1.  Bring large pot of water, which has been liberally salted, to a boil.  Add pasta and cook for 4 minutes.  Add frozen broccoli to pasta and continue to cook for 4 - 5 minutes longer or until broccoli is tender and pasta is al dente.  Drain.  
2.  While pasta and broccoli are cooking, heat 1 1/2 cups milk in another pot until just simmering.  Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl or large glass measure.  ( use the glass measure!  Less dishes to clean!)   Add the flour mixture to the simmering milk and whisk constantly over med heat until the mixture is thick and bubbly.  Remove from heat and whisk in cheddar and the Parmesan cheeses and the dijon. 
3.  Add the drained pasta/broccoli to the cheese mixture and stir to combine.  Pour into serving dish, and top with crushed crackers.