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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.