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1 (13.25-ounce) box Dreamfields Elbows
4 medium cloves garlic, excess papery skin removed but not peeled
6 ounces Cabot Sharp Light Cheddar, grated (about 1 1/2 cups)
1/2 cup Cabot Plain Greek-Style Yogurt or Cabot 2% Plain Greek-Style Yogurt
1/3 cup reduced fat (2%) milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1. In large pot, bring about 4 quarts water to boil; add elbows and garlic and cook for 8 minutes.
2. Drain pasta well in colander and return to pot.
3. Remove garlic cloves, slip from skins and mash into paste; scrape into bowl. Add cheese, yogurt, milk, mustard, salt and pepper; whisk together well. Stir into elbows.
4. If mixture has cooled, return pot to low heat and stir elbows just until warmed through (do not overheat or mixture will be less creamy). Serve immediately.
Nutrition analysis based on using Cabot 2% Plain Greek-Style Yogurt.