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.

Melt the butter in a large pot over medium heat.

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.

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.

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.

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).