Preheat oven to 375 degrees F. Grease an 8x8” baking dish (or 2 quart casserole dish), set aside.
Cook pasta according to package instructions.
Drain and rinse pasta with cold water, transfer to a large bowl and set aside.
Measure out dry ingredients (tapioca flour, onion powder, garlic powder, salt and pepper) into a small bowl. Set aside.
Add butter to a medium saucepan. Heat over medium heat until melted.
Once butter is melted, add dry ingredients and whisk until combined.
Cook on medium-high heat for 30 seconds or until it forms a paste-like consistency and becomes light brown.
Add milk and whisk until ingredients are combined.
Add Greek yogurt and whisk until combined.
Cook the mixture over medium-high heat until it begins to thicken (but does not boil).
Once the mixture is thick, turn heat to low and add 2 cups of cheese. Stir until the cheese is melted.
Add cheese sauce to the cooked and drained pasta and stir to combine.
Pour mixture into prepared baking dish.
In a small bowl, combine topping ingredients.
Sprinkle topping over pasta.
Bake in preheated oven for 15-20 minutes or until the cheese on the top is melted and slightly browned.
Serve warm!
Notes
Ingredient Substitutions
I have made this dish using tapioca flour for a gluten-free option, but you may use regular all-purpose flour if you don't eat a strictly gluten-free diet.
Storage
Keep in the fridge in an air-tight container for up to 3 days or freeze for up to 2 months.