Cauliflower Mac ‘n Cheese

1 1/2 lbs (700 g) cauliflower (half of a large head or 1 small head)
2 cups uncooked elbow macaroni
2 garlic cloves, minced
1 1/2 cups chicken stock or chicken broth
1/2 cup milk (almond or dairy)
2 Tbsp flour
2 cups sharp cheddar cheese, grated
1/4 cup plain Greek yogurt
Salt and black pepper (optional)

1. Cut cauliflower into large chunks. Place cauliflower and macaroni in Rockcrok® Dutch Oven or Deep Covered Baker.
2. Whisk stock, milk and flour with Stainless Steel Whisk until blended. Pour into Dutch Oven; mix well.
3. Microwave, covered, on HIGH 17–20 minutes or until macaroni is tender, stirring once halfway through cooking
4. Remove Dutch Oven from microwave. Add yogurt the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining cheese.
5. Microwave, covered, on HIGH 1 minute or until cheese is melted.

This recipe was adapted from the Pampered Chef Skinny Mac ‘n Cheese that was given to me from my friend Natalie 🙂