Begin by boiling a large pot of salted water. Add the high-protein pasta and cook according to package instructions until it reaches al dente, about 7–9 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the pasta without rinsing.

In a medium saucepan, melt 2 tablespoons of unsalted butter over low-medium heat until bubbling lightly, about 1–2 minutes.

Pour in 1 cup of milk or cream and bring to a gentle simmer while stirring occasionally, about 2–3 minutes.

Gradually add 1.5 cups of shredded cheddar cheese, stirring continuously until it melts completely and creates a smooth sauce, about 3–4 minutes.

Remove from heat and fold in 1/2 cup of plain Greek yogurt, mixing until fully combined. Add salt, pepper, and any optional spices to taste.

If the cheese sauce is too thick, gradually add reserved pasta water until the desired consistency is reached, about 1–2 minutes.

Stir in the cooked pasta until every piece is evenly coated in the sauce, about 1–2 minutes.

Serve hot, topped with additional cheese or fresh herbs if desired.