SKINNY MAC 'N CHEESE

By chris5863

Ingredients

• 1 1/2 lbs (700 g) cauliflower (half of a large head or 1 small head)
• 8 oz (250 g) uncooked elbow macaroni (2 cups/500 mL)
• 2 garlic cloves, peeled
• 1 1/2 cups (375 mL) chicken stock or chicken broth
• 1/2 cup (125 mL) milk
• 2 tbsp (30 mL) flour
• 8 oz (250 g) reduced-fat sharp cheddar cheese (2 cups/500 mL grated)
• 1 cup (250 mL) 2% plain low-fat Greek yogurt
• Salt and black pepper (optional)

Details

Servings 5
Adapted from pamperedchef.com

Preparation

Step 1

Cut cauliflower into large chunks, keeping core intact. Using Veggie Strip Maker grate cauliflower florets into large Stainless Steel Mixing Bowl to measure 3 cups (750 mL) (see cook’s tips).

Place cauliflower and macaroni in Rockcrok® Dutch Oven or Deep Covered Baker. Using Garlic Slicer, slice garlic into Dutch Oven.
Whisk stock, milk and flour with Stainless Steel Whisk until blended. Pour into Dutch Oven; mix well.

Microwave, covered, on HIGH 17–20 minutes or until macaroni is tender, stirring once halfway through cooking.

Meanwhile, grate cheese with Microplane® Adjustable Coarse Grater.

Using Silicone Oven Mitt Set, carefully remove Dutch Oven from microwave to Stackable Cooling Rack. Add yogurt and 1½ cups (375 mL) of the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining cheese.

Microwave, covered, on HIGH 1 minute or until cheese is melted.