Total Time: 15 mins
4 servings
-224g elbow macaroni
-140 g shredded cheddar cheese
- ½ cup low-fat yogurt
-¼ teaspoon paprika
-¼ teaspoon garlic powder

-Cook the macaroni according to packet instructions. After pasta has cooked, reserve half a cup of pasta water before you drain the pasta.
-Put the macaroni in a large pan, then add a quarter cup of reserved pasta water.
- Add the grated cheese and stir until melted and smooth. Then add yogurt, paprika and garlic powder.
-And continue to stir. If the mixture is still firm, you can add the rest of the pasta water.
-Pour the sauce over the cooked macaroni.

It can be stored in an airtight container for 5 days. This recipe contains 379 calories per serving.'
Bayan Tayeh
Bayan works as a content writer and graphic designer. She is highly interested in the field of healthcare and health education. Her goal is to change the way people think about sticking to some dietary habits, and to encourage them consume real food, as possible, so we can build a healthier world.