INGREDIENTS
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