Protein Mac and Cheese

Boil a large pot of salted water, add pasta and cook according to the package directions. Don’t overcook the noodles, it’s better to drain them a minute early than let them go soggy.
13 oz protein pasta
Melt the butter in a large pot over medium heat.
2 tablespoon butter
Gradually add the flour to the melted butter, stirring or whisking as you add it. It will turn into a paste (you are creating a simple roux). Whisk until it turns light brown and looks toasted, 1 to 2 minutes.
2 tablespoon flour
Keep whisking and slowly pour the milk in then add the salt, pepper, and paprika. Whisk until smooth and the flour paste is mostly incorporated into the milk.
2 cup milk, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika
Keep cooking and whisking until the sauce starts to simmer and thickens. Give this 3-4 minutes, the sauce will only thicken once it’s reached a simmer.
Turn the heat to low then stir in the Greek yogurt. Once the Greek yogurt is stirred into the sauce, add the cheese until it melts into the sauce.
⅓ cup Greek yogurt, 3 ½ cups cheddar cheese
Stir in the cooked pasta or pour the cheese sauce over your pasta.
Cover with a lid or serve immediately. Garnish with fresh parsley (optional).