Step 1

Cook macaroni until al dente - don’t overcook! Keep some of the pasta water, and drain.

Step 2

In a pot over low to medium heat, melt butter. Once butter melts, add flour and continuously stir until you get a roux forms. This would be a thick paste.

Step 3

Gradually stir or whisk in milk with the roux until smooth and combined. Use low heat, and allow the mixture to come to a gentle bubble.

Step 4

Stir or whisk in cheese, yoghurt, paprika, turmeric, garlic powder, onion powder, salt and black pepper. Once the cheese melts, the cheese sauce is done!

Step 5

Toss in the cooked macaroni and stir to combine with the cheese sauce. If sauce is too thick, add a couple dashes of pasta water to loosen it for easier mixing. Serve immediately OR:

Step 6

Spread mac & cheese evenly in an oven-safe bowl. Meanwhile, preheat air fryer at 200°C/392°F for 5 minutes. If using an oven, preheat at 200°C/392°F for about 15 minutes, or until oven heats up.

Step 7

Combine breadcrumbs, melted butter and dried parsley in a bowl. Sprinkle over the mac & cheese.

Step 8

Pop yoghurt mac & cheese at 180°C/356°F for about 10 minutes, or until the top browns and crisps up. Serve immediately!