Step 1

Cook pasta in salted water to package directions for al dente. Drain pasta and reserve 1/2 cup of pasta water for later.

Step 2

Heat oil over medium heat in large skillet. Add garlic and cook for 1 minute. Sprinkle flour into span and cook for 1-2 minutes. Flour will become golden.

Step 3

Whisk broth roux a tiny amount at a time to avoid lumps. Allow to bubble for 1 minute then whisk in milk, again very slowly. Bring to low boil and simmer for 3 minutes stirring often.

Step 4

Remove skillet from heat and whisk in cheese, yogurt, salt, pepper, red pepper flakes, and 1/4 cup pasta water. If sauce is still too thick a bit more pasta water.

Step 5

Add pasta to sauce skillet and toss to coat each piece. Garnish with parsley on top.