Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

• In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until golden.

• Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.

• Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.

• Remove the saucepan from heat and gently fold in the Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.

Combine Pasta and Sauce:

• Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.

Serve and Garnish:

• Serve immediately, garnished with optional toppings like breadcrumbs, chopped parsley, or extra cheese for added flavor and texture.