Stovetop Macaroni and Cheese

Ok, sorry it took so long to recreate the yumminess in writing... I kept forgetting to measure things!

1 box pasta, the ONE thing we didn't measure, because I just dumped it from the jar on my counter...whoops...but it was probably about a pound
1 cup(or more, your call) shredded cheese.  We use Kerry Gold Dubliner or Aged Cheddar (or both)
2 TBS Butter. Again, we use Kerry Gold (FYI the gold is salted, silver unsalted... Again, your preference)
1 1/2 cups Whole organic Plain yogurt. We use Stoneyfield Organic
1 tsp Garlic powder(or more, it's all about what you want)
1 tsp onion powder(do I have to say it again? However you want ;0)
2 tsp Turmeric (weird, huh?  We LOVE turmeric.  Well, I do; everyone else puts up with it because they don't cook.  It's really good for you AND makes the mac n cheese that yellow color.  Be careful, it stains.)

Boil your pasta. If you don't know how to boil pasta, google it. Drain it and set it aside. Use the warm pot on the burner on low (1-2 on my stove).  Put the butter in there to melt, then add the yogurt.  When the yogurt is a smooth soupy texture and hot enough to melt cheese, add the shredded cheese.  I generally swap my rubber spatula for a whisk here. Stir until it's smooth(maybe 3-5 min).  Add Garlic, Onion, and Turmeric. Take off heat and add noodles.  That's it...  I really like it.  My kids seem to like it, but that could just be because they know the blue box isn't coming back and maybe this is the best of many evils they've been forced to try over the last three months...