1 head cauliflower
2 cups milk
16 ounces elbow macaroni
1 cup milk
¼ cup Cabot Plain Greek Yogurt
12 ounces Cabot Sharp Cheddar, shredded (about 3 cups)
4 ounces Cabot Shredded Mozzarella Cheese (about 1 cup)
¼ cup Parmesan cheese, grated
¼ cup Panko breadcrumbs
2 tablespoons Parmesan cheese
To see how to make this recipe, visit Lemons for Lulu.
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