Greek Yogurt Mac & Cheese
2 cups dry elbows or small pasta (7 oz)
2 cups shredded cheese, such as Daiya
1/2 cup milk of choice
1/8 tsp to 1/4 tsp salt (I used 1/4 tsp)
1/2 cup unsweetened Greek yogurt – I used dairy-free homemade Greek yogurt
optional: spinach, kale, or any other steamed veggies you might wish to add
Cook the macaroni in salted water until al dente, then drain but don’t rinse with water. Meanwhile, in a small pot, stir together the milk, cheese, and salt until cheese melts. Add the yogurt and cook on low, just until the sauce is hot. Stir in the cooked pasta and any veggies you desire.