8ouncesmacaroni (about 2 cups) (gluten-free, if desired)
10ouncescauliflower florets (about 2-1/2 cups), cut into bite-size pieces
12ouncesfat-free evaporated milk
1/4cupnon fat plain Greek yogurt
1/2cup(2 ounces) shredded reduced-fat American cheese
1-1/2cups(6 ounces) shredded reduced-fat sharp cheddar cheese, divided use
2-1/2ounceschopped cooked bacon (I used 6 slices of fully cooked bacon)
Dusting of paprika (optional)
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.