Skinny Mac N Cheese

1 1/2 lbs cauliflower (half of a large head or 1 small head) 8 oz uncooked elbow macaroni (2 cups/500 mL) 2 garlic cloves, peeled 1 1/2 cups chicken stock or chicken broth 1/2 cup milk 2 tbsp flour 8 oz reduced-fat sharp cheddar cheese (grated) 1 cup 2% plain low-fat Greek yogurt Salt and black pepper (optional) DIRECTIONS Cut cauliflower into large chunks, keeping core intact. Grate cauliflower florets into large Stainless Steel Mixing Bowl to measure 3 cups Place cauliflower and macaroni in Dutch Oven or Deep Covered Baker. Using Garlic Slicer, slice garlic into Dutch Oven. Whisk stock, milk and flour with Stainless Steel Whisk until blended. Pour into Dutch Oven; mix well. Cook macaroni by boiling in separate pot Meanwhile, grate cheese Once macaroni is finished cooking, drain, add to dutch oven, add yogurt and 1½ cups of the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining cheese.