Begin by bringing a large pot of salted water to a boil. Add the protein pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the whole milk and Greek yogurt until fully combined and smooth.
Gradually add the shredded cheddar cheese to the saucepan, stirring continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, you can add a splash more milk to reach your desired consistency.
Add the garlic powder, paprika, cracked pepper, and sea salt to the cheese sauce. Taste and adjust the seasoning if necessary. If you like a bit of heat, feel free to sprinkle in a dash of crushed red pepper.
Once your cheese sauce is ready, add the drained pasta to the saucepan. Stir well to ensure the pasta is fully coated in the creamy cheese sauce.
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into an oven-safe dish. Spread it out evenly and sprinkle the panko or breadcrumbs on top for that perfect crunch.
Place the dish in the preheated oven and bake for about 15-20 minutes, or until the top is golden brown and crispy.
Once baked, remove from the oven and let it cool for a few minutes before serving. Dig in and relish the cheesy, protein-packed goodness!
