Cook the macaroni in boiling water according to package directions until al dente, about 7 to 8 minutes. Drain well and set aside.

In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook for 1 to 2 minutes, stirring constantly with a fork or whisk to remove any lumps. Pour in the milk and cook, stirring constantly, until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups of the cheese and continue to cook until melted.

Remove from heat, add the yoghurt and cooked macaroni, and stir. Transfer the mixture to a 3-quart or 4-quart casserole dish. Top with the remaining ½ cup cheese and bread crumbs. Bake at 350° F for about 20 minutes, until hot and bubbly.

Makes 8 servings.

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