Servings: 5

1 1/2 lbs cauliflower (half of a large head or 1 small head) 1 ½ lbs cauliflower (half of a large head or 1 small head)
8 oz uncooked elbow macaroni 8 oz uncooked elbow macaroni
2 garlic cloves, peeled 2 garlic cloves, peeled
1 1/2 cups chicken stock 1 ½ cups chicken stock
1/2 c milk ½ c milk
2 tbsp flour 2 tbsp flour
8 oz reduced-fat sharp cheddar cheese (2 c grated) 8 oz reduced-fat sharp cheddar cheese (2 c grated)
1 c 2% plain low-fat Greek yogurt 1 c 2% plain low-fat Greek yogurt
salt & pepper to taste salt & pepper to taste

Cut cauliflower into large chunks, keeping core intact. Using veggie strip maker, grate cauliflower florets into large mixing bowl to measure 3 c.
Place cauliflower and macaroni in a dutch oven and slice garlic into pot
Wisk stock, milk and flour until blended. Pour into Dutch Oven; mix well.
Microwave (??), covered on high 17 to 20 minutes or until macaroni is tender, stirring once halfway through cooking.
Meanwhile, grate cheese.
Carefully remove dutch oven from microwave. Add yogurt and 1 ½ c 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.

... I don't think I'd microwave, should work on stovetop  ... I don't think I'd microwave, should work on stovetop
Serving size 1 c.  Serving size 1 c.
340 calories  340 calories
7 g fat  7 g fat
3.5 g. saturated fat  3.5 g. saturated fat
15 mg cholestrol  15 mg cholestrol
430 mg sodium  430 mg sodium
46 g Carbohydrate  46 g Carbohydrate
4 g Fiber  4 g Fiber
26 g. protien  26 g. protien