Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of flour, stirring continuously for about 1 minute to form a roux.
Gradually pour in 2 cups of low-fat milk, whisking constantly to avoid lumps. Add 1 1/4 teaspoons of salt and 1/4 teaspoon of black pepper. Continue cooking for about 5-7 minutes until the mixture thickens slightly.
Remove the pot from the heat and stir in 1 1/2 cups of shredded sharp cheddar cheese until melted and smooth.
Once the cheese is fully melted, fold in 3/4 cup of Greek yogurt until well combined.
Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is completely coated.
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish, spreading it out evenly. Sprinkle the top with 2 tablespoons of breadcrumbs and a dash of smoked paprika.
Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.
