Cauliflower Shells with Cheese - $1.08 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-17 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 3 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 2 cups cauliflower, choppedCHECK THIS | Kroger® Traditional Favorites Frozen Cauliflower · 12 oz | $1.89 | 200 g | $1.11 | $0.78 |
| 1 1/2 cups milk, non-fat, dividedCHECK THIS | Kroger® Skim Fat Free Milk 16 fl. oz. Bottle · 1 pt | $1.79 | 360 ml | $1.36 | $0.43 |
| 1 teaspoon garlic salt | Smart Way™ Garlic Salt · 3.53 oz | $1.25 | 6 g | $0.07 | $1.18 |
| 1/4 cup flourCHECK THIS | Kroger® All Purpose Bleached Enriched Flour · 2 lbs | $1.69 | 30 g | $0.06 | $1.63 |
| 1 cup cheese, low-fat | Kroger® Reduced Fat Sharp Cheddar Shredded Cheese · 8 oz | $2.00 | 113 g | $1.00 | $1.00 |
- 1 pound whole wheat pasta shells
low-fat cheese drives this basket at $2.00, 23% of the total. The next biggest lines are cauliflower ($1.89) and non-fat milk ($1.79). $5.02 of the basket - 58% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Kroger® All Purpose Bleached Enriched Flour · about 877 g left, $1.63 of value
- Smart Way™ Garlic Salt · about 94 g left, $1.18 of value
- Kroger® Reduced Fat Sharp Cheddar Shredded Cheese · about 114 g left, $1.00 of value
- Kroger® Traditional Favorites Frozen Cauliflower · about 140 g left, $0.78 of value
- Kroger® Skim Fat Free Milk 16 fl. oz. Bottle · about 113 ml left, $0.43 of value
Creamy cauliflower and low-fat cheese make a delicious sauce for this pasta dish.
- 1 pound whole wheat pasta shells
- 8 cups water
- 2 cups cauliflower, chopped
- 1 1/2 cups milk, non-fat, divided
- 1 teaspoon garlic salt
- 1/4 cup flour
- 1/4 cup vegetable oil (or cooking oil of choice)
- 1 cup cheese, low-fat
This recipe is credited to a partner program (With Veggies, More Matters! Michigan State University Extension - Midland County), so we don't reprint its directions - read them on the archived original.
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