GREEK YOUGURT MAC AND CHEESE

8oz. Macaroni Pasta
10 oz. American Cheese, grated buy the block and then grate
1/2 Cup Fat-free Greek Yogurt , like Fage
Salt and Pepper

Grate the cheese. American always melts better than cheddar. Cook macaroni pasta for 10 minutes in salted water until al dente or more if you like it a little softer. Reserve 1 cup pasta water before you drain the pasta. Drain the pasta and put back in the pot. Add 1/4 cup of the pasta water, the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted. Then stir in the remaining cheese, one handful at a time, so it will not stick together. If to thick, then add some more of the pasta water. You can add some cooked chicken breasts to this if you like. Serve warm, and if there is any left over be sure and ref. To reheat, put in the microwave for 30 seconds at a time, if to thick, add 2 tablespoons of milk. Weight watcher points around 5 per serving.