INGREDIENTS
4 cups
cooked whole wheat pasta shells (or short pasta of choice)
1
head cauliflower (cut into florets)
2 cups
skim milk
1 tbsp
flour
2 1/2 oz
sharp cheddar
1 clove
garlic (grated)
1 tbsp
dijon mustard
1 pinch
nutmeg
1/2 tsp
sea salt
1/4 tsp
cayenne
1/4 cup
plain yogurt
1/2 cup
panko bread crumbs
1 tbsp
olive oil
3 tbsp
parmesan cheese