Cooks like this recipeThis 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
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.
Have any questions?
