Cauliflower Mac and Cheese

By LKovac

Ingredients

• 15 ounces, whole wheat elbow macaroni
• 1 head cauliflower, chopped
• 2-3 tablespoons olive oil
• 4-6 garlic cloves, chopped
• 10-16 oz reduced fat mozzarella cheese, cubed, I used the entire package, we like it gooey
• 1 cup Parmesan cheese
• 4 slices sharp provolone cheese, chopped
• 1 cup low-fat plain yogurt
• 1-2 tablespoon Dijon mustard
• 1/2 cup nonfat milk , maybe a little more, I probably use an extra few tbsp myself
• 2 tablespoons dry oregano, optional
• 1 tablespoons Cajun creole seasoning, optional

Details

Adapted from eatgood4life.com

Preparation

Step 1

Heat oven to 400°F.

In a pot cook the pasta. When the pasta has about 5 minutes left to cook add the cauliflower. Drain pasta and cauliflower and set aside.

In another sauce pan add the oil and garlic and cook until soft for about 30- 60 seconds. Don't burn it

Mix in the yogurt, garlic, milk, mustard, Cajun seasoning and half the cheeses in a baking shallow dish. Incorporate the pasta with the cauliflower to this mixture and combine. Sprinkle with the remaining cheeses and oregano.

Bake for about 20 minutes until golden brown. Alternatively you can put it under the broiler for the last 5 minutes to brown the top (this is what I do)