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

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!