Finely Mince 2 cloves of garlic and finely dice ½ of an onion

Fill a small sauce pan half way with water, season with sea salt and a splash of extra virgin Spanish olive oil and heat with a HIGH heat

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1 tablespoon of all-purpose flour and mix until well mixed, then add ½ cup of low-fat organic milk and continue to mix

As the milk is heating up your water should be boiling, add 1 cup of whole wheat elbow maccaroni and cook to al-dente under the packs instructions (mine was 10 minutes)

Once the milk to comes to a light boil shred in about 1 cup of low-fat queso Manchego (or your favorite low-fat cheese) mix everything together until the cheese is melted, then turn off the heat

After leaving the sauce to rest for 3-4 minutes, add ½ cup of Greek yogurt, ½ teaspoon of dried thyme, ¼ teaspoon of smoked paprika, season with sea salt and a generous portion of freshly cracked black pepper, mix everything together until well mixed, then add the cooked pasta into the sauce and mix it all together

Transfer the mac and cheese into 2 seperate shallow bowls and garnish each one with a cherry tomato and some fresh thyme