Bring a large pot of salted water to a boil. Add the whole-grain pasta and cook according to package instructions, about 8–10 minutes, until al dente. Drain well.

In a large skillet, melt 2 tablespoons of butter over medium heat until foaming and golden, about 2 minutes.

Add the drained pasta to the skillet. Reduce heat to low, stir in 1 cup of Greek yogurt until well-coated, about 2 minutes.

Gradually sprinkle in 1-2 cups of shredded cheddar cheese, stirring continuously until melted and creamy, about 3–5 minutes.

Season with salt and pepper to taste, mixing for 1–2 minutes to ensure even seasoning.

For a baked version, preheat the oven to 350°F (175°C). Transfer to an oven-safe dish, sprinkle with breadcrumbs and Parmesan, and bake for 10–15 minutes until golden brown.

Garnish with freshly chopped herbs before serving.