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This is a very simple combination of pasta, yogurt, and feta cheese whose taste closely resembles the classic macaroni and cheese, but without any of the heavy ingredients. You can use local yogurts and cheeses for this, as well as low-fat versions of both. Feel free to add different vegetables for color and nutrition. We prefer to use cows milk yogurt and goat milk feta, but that is not to deter you from trying your own mixture. Greek yogurt works well and is much thicker than normal yogurt. Broccoli is a natural fall in, and we also like adding red pepper flakes or freshly cracked black pepper for pungency.

Ingredients:
1 package of macaroni pasta (rigatoni, penne, and ziti also work fine)
1 quart of full fat or low-fat yogurt
8 oz. goat milk feta cheese, crumbled
Optional additions: steamed broccoli, diced roasted red peppers, cracked black pepper, hot red pepper flakes

Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Reserve a scoop of the cooking liquid and drain the pasta. Add the pasta back to the pot with a splash of the cooking liquid, mix in the yogurt, and toss in the cheese. Divide up into 4 bowls and top with the optional garnishes.
Serves 4.