Ingredients:

  • 1 lb short-cut pasta (Fusilli, Penne, or Cavatappi)
  • 2 tbsp salt for boiling water
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup plain Greek yogurt, room temperature
  • 1 cup pasta cooking water, reserved
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp fresh black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil. Add 2 tbsp salt and the pasta. Cook for 8-10 minutes until it has a slight bite (al dente).
  2. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside for 30 seconds; do not rinse.
  3. In the warm pasta pot, whisk together the Greek yogurt, garlic powder, and smoked paprika. Gradually whisk in 1/2 cup of the reserved pasta water until a thin cream forms.
  4. Return the pasta to the pot with the burner turned OFF. Add the shredded cheddar in three stages, tossing constantly. Add remaining pasta water 1 tablespoon at a time until the sauce is smooth and velvety.