Ingredients

The following ingredients have 4 Servings
  • 8 ounces macaroni (about 2 cups) (gluten-free, if desired)
  • 10 ounces cauliflower florets (about 2-1/2 cups), cut into bite-size pieces
  • 12 ounces fat-free evaporated milk
  • 1/4 cup non fat plain Greek yogurt
  • 1/2 cup (2 ounces) shredded reduced-fat American cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided use
  • 2-1/2 ounces chopped cooked bacon (I used 6 slices of fully cooked bacon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dusting of paprika (optional)

Instruction

  • Heat oven to 350F. degrees. Grease an oblong 11 x 7 inch baking dish and set it aside.
  • Cook the macaroni in well salted water, according to the package directions, adding the cauliflower during the last five minutes of cooking. Drain and return to the pot.
  • Add the milk, yogurt, American cheese and 1 cup of the cheddar cheese, bacon, salt and pepper.
  • Cook over low heat, stirring constantly, until the cheese melts, about 3 minutes.
  • Spread the light macaroni and cheese with cauliflower mixture into the prepared baking dish. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Sprinkle lightly with the paprika if using.
  • Bake until bubbly and beginning to turn golden on top, 20 to 30 minutes.
  • Serve hot with a tossed green salad, if desired.