In a medium saucepan or pot, cook the dry pasta according to the package directions until al dente, drain well and set aside.
3 cups dry elbow pasta
In a pot, melt the butter over medium heat, add the flour and whisk constantly for about 30 seconds.
2 tablespoon butter, 2 tablespoon all purpose flour
Now, stir in the milk and whisk for 1-2 minutes until it thickens.
1 ½ cups milk
Add the greek yogurt, then add the cheese and stir until it melts (about 3 more minutes).
1 cup full fat plain greek yogurt, 250 g cheddar cheese
Once the greek yogurt cheese sauce is thickened, stir in the cooked pasta and mix to combine.
Add salt and pepper to taste, then serve immediately.
¼ teaspoon salt, ⅛ teaspoon ground black pepper
Notes
To make your mac and cheese better, you first need to achieve the correct pasta texture. Also, cook the pasta in salted boiling water.
Smaller elbow pasta varieties with lots of nooks and crannies to contain the cheese sauce. However, feel free to use any pasta shape you like.
If you wish to make gluten-free mac and cheese, use arrowroot powder, cornstarch, or all-purpose gluten-free flour.
Garlic can be used in various savory dishes. As every Italian food lover knows, cheese and pasta go along beautifully. Garlic can be used in mac and cheese in dried garlic powder or crushed and finely diced fresh garlic cloves.
You may replace cheddar cheese for mozzarella or use both of them.
To store: When cool completely put it in an airtight container and freeze. It will last for up to three months.