Ingredients:

• 1 1/2 cups small macaroni shells
• 1 1/2 cups large macaroni shells
• 8 tbsp melted margarine (melt in microwave)
• 1 cup plain nonfat yogurt
• 3 cups shredded sharp cheddar cheese
• 2 cups bread crumbs (or crushed Ritz crackers)

Cook macaroni per package directions -- both sizes in same pot (be sure to put the large in a couple minutes before the small).

Put cooked, drained pasta in large microwave safe casserole dish.  Add 5 tbsp of the melted margarine and the yogurt and stir until coated.

Stir in the shredded cheese, about 1/3 at a time -- try to get it mixed, but don't get too worried about it.  Mix remaining 3 tbsp margarine with bread crumbs.  Pour over top of macaroni and cheese mix and spread it around.

Microwave at 800 for about 5 minutes; let rest for a few minutes; then microwave again at 800 for about 3 - 4 minutes.  Let rest for about 5 minutes and then serve.

If you want to add herbs/seasonings, add to the macaroni mixture before the cheese is mixed in.  Try dry mustard, paprika, beau monde and a little sage.