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This creamy and comforting stovetop macaroni and cheese comes together in under 30 minutes. Full of hearty ingredients, it will bring the whole family back for seconds. Have a busy weeknight? Try the slow cooker method in the WIC Tips section for a more hands-free approach.
Enjoy by itself or with your favorite vegetables. Mix in cooked broccoli florets, chopped greens, squash or peas for a tasty and nutritious addition. Once you try this homestyle mac and cheese, you might never go back to a boxed version again!
How to Make It
Ingredients
- 2 cups whole wheat elbow macaroni or shell pasta
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Dash of nutmeg (optional)
- 2 tablespoons butter
- 1 cup milk
- ½ cup plain Greek yogurt
- 2 cups freshly grated sharp cheddar cheese
- Additional salt and pepper to taste
Preparation
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This macaroni and cheese can be made with a variety of noodles and cheeses, try mixing it up with your favorites. For a spicy kick, add cayenne pepper and pepper jack cheese.
Want a more hands-off method? Try this slow cooker version. This method does not use flour and requires an additional cup of milk plus ¾ cup of evaporated milk.
- Soak noodles in a bowl of water for about five minutes, then drain and rinse. This will help improve the texture as the noodles cook.
- Spray a 6-quart slow cooker with cooking spray. Add noodles, salt, garlic powder, 1 cup milk, ½ cup yogurt and ¾ cup evaporated milk to the slow cooker.
- Stir to combine, making sure macaroni is submerged in liquid as much as possible. Cube butter and add to top.
- Cover and cook on high heat for one hour. Remove lid and stir, breaking up noodle chunks.
- Add shredded cheese and additional 1 cup milk to the slow cooker and stir to combine. Cover and continue cooking on high for an additional 30 minutes, stirring halfway through.
- Turn off heat and enjoy! Sauce will thicken as it sits.