Cook the pasta until al dente, then drain and set aside.
While the pasta cooks, prepare the cheese sauce by melting butter in a saucepan. Add flour and whisk until golden brown.
Pour in milk and Greek yogurt, whisk until smooth, and bring to a simmer.
Season with salt and pepper, then add cheddar cheese and stir until melted.
Mix in the cooked pasta until well coated. Adjust seasoning if needed.
If baking in the oven, line a cupcake tin with liners or silicon molds. For air frying, place the molds on the rack.
Fill each mold halfway with mac and cheese mixture, then sprinkle with remaining cheddar cheese.
Combine panko breadcrumbs and paprika, then sprinkle over the muffins.
Bake at 350°F for 17-20 minutes in the oven or air fry at 350°F for 15 minutes.
Let cool for 15 minutes before removing from molds and serving.