INGREDIENTS
15 oz
whole wheat elbow macaroni
1 head
cauliflower
2 tbsp
olive oil
4
garlic cloves
10 ozs
reduced fat shredded mozzarella cheese
1 cup
parmesan cheese
4 slices
provolone cheese
1 cup
plain greek yogurt
1 tbsp
dijon mustard
1/2 cup
nonfat milk
2 tbsp
oregano
2 tbsp
cajun seasoning
1 tsp
salt