1/2 cup Eoss Natural Yoghurt 2 cups elbow macaroni pasta 1/2 cup pasta water 250g sharp cheddar cheese 1/4 teaspoon mustard 1/4 teaspoon paprika Salt and pepper to taste
Method
Cook pasta as per directions on package. Drain pasta, keep a 1/2 cup of the pasta water in reserve for later. Do not rinse the pasta. Return pasta to hot saucepan and fold in all ingredients. Serve and enjoy!