3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
salt to taste
Bring milk and pasta to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.
Remove from heat, stir in cheeses and yogurt. Return to warm burner to melt everything if necessary.
Serve immediately. Add something yummy like peas, diced chicken, peppers, etc. to give it a little something extra. (Pictured with red & green peppers)
Make it into Alfredo by omitting the cheddar and doubling the parmesan. Grind black pepper onto it before serving. I like adding steamed broccoli to it, too.
You can also turn it into this with a few extra ingredients.
Serves 3 generous dinner portions or 6 as a side dish.