1 cup small elbow macaroni (try to avoid substituting for another noodle because you want something small that cooks quickly and can stay submerged under the milk)

1 cup milk

1 cup shredded cheddar cheese

1/4 tsp ground mustard powder

1/4 tsp onion powder

1-2 tbsp nonfat greek yogurt (optional, for version 2, to make the sauce creamier)

1/4 cup shredded cheddar cheese (optional, for version 1, to get an extra layer of melted cheese on top)