INGREDIENTS
1 1/2 cups
elbow macaroni
4 cups
cauliflower florets
3 cups
butternut squash
1 1/2 tsps
garlic
1/2 tsp
chili powder
1/2 tsp
onion powder
1/2 tsp
salt and pepper
1/2 cup
fat-free milk
5
swiss cheese
1/4 cup
sour cream
3 slices
reduced fat shredded cheddar cheese