Healthier Version of Macaroni and Cheese

I know Mac and Cheese is such a favorite that it is hard to find ways to make it better for us.  Here is what I came up with:

12 ounces uncooked elbow Whole Grain macaroni or other short tube pasta
2 1/2 tbsp whole wheat flour (you can use all-purpose flour if you prefer)
2 cups nonfat milk (canned condensed fat free milk works here too)
1 1/4 cups reduced-fat extra-sharp cheddar, grated
1 tsp Dijon mustard
salt and pepper to taste
1 head of chopped broccoli (or 10oz package of chopped broccoli)
1/2 lb of grilled seasoned Chicken Breast, cubed
7 slices of turkey bacon, chopped (optional)

Cook pasta according to the instructions on the package. While pasta is cooking, place flour in a medium saucepan and gradually whisk in milk. Heat the milk and flour on medium and bring to a boil, stirring constantly to prevent lumps. Reduce heat and allow to simmer until the milk begins to thicken. Stir in cheese and mustard, and stir until cheese melts. Toss drained pasta and sauce in a large bowl. Add freshly ground black pepper and serve immediately.