Total Time: 15 mins
-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.