What you need:
- 8 oz. elbow macaroni
- 8 oz. mix of American and Cheddar cheese
- 1/2 cup yogurt
- Salt and pepper
- 1 1/2 cup frozen peas
Directions:
- Cook pasta according to package directions. Throw in peas the last 5 minutes of cooking time. Reserve 1 cup pasta water. Drain and return to pot.
- Add 1/4 cup pasta water, yogurt, and 1/3 cup cheeses to the pasta.
- Stir in the rest of the cheeses and add water to thin until desired consistency is reached.
Recipe slightly adapted from Confections of a Foodie Bride