• 1 head cauliflower
  • 2 cups milk
  • 16 oz elbow macaroni
  • 1 cup milk
  • 1/4 cup plain Greek yogurt
  • 3 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons Parmesan cheese


  1. Cut cauliflower into florets. Place in a saucepan with two cups of milk or until cauliflower is covered. Bring to a boil, reduce heat and simmer for 20 minutes or until tender.
  2. Meanwhile prepare pasta according to package directions, drain.
  3. When cauliflower has cooked, drain liquid and place cauliflower in a food processor and blend until smooth. Return cauliflower to saucepan. Stir in yogurt, milk and cheeses and whisk until smooth. Combine pasta and cheese mixture until completely blended.
  4. Spray two muffin tins with non-stick spray. Scoop macaroni into each cup.
  5. In a small bowl combine panko and Parmesan. Sprinkle mixture over each muffin. Bake in a 400 degree preheated oven for 30 minutes or until golden.