1. Cook elbow macaroni according to package instructions. Be sure to add some salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

1. In a medium saucepan over medium heat, melt the butter.
2. Add flour, salt, and spices and whisk to combine.
3. Cook for 1 minute until mixture is slightly brown.
4. Add milk and whisk until the mixture is smooth.
5. Add sour cream/yogurt and whisk until smooth.
6. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
7. Once mixture is combined, reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
8. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
9. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. 
Serve warm!