Easy Stovetop Mac and Cheese
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Did you know you can make your own delicious version of Mac and Cheese from only five simple real food ingredients in about 20 minutes using just one pot? Seriously. This Easy Stovetop Mac and Cheese is creamy, comforting, and much healthier than boxed mac! My kids beg for this stuff.
If you love mac and cheese as much as we do, be sure to try our Healthy Baked Mac and Cheese (with Sneaky Sweet Potato), and our Instant Pot Mac and Cheese.
Ingredients Needed
This mac is comforting, convenient, made with all real food ingredients, and only takes 5 ingredients!
- Whole grain elbow pasta – white elbow pasta will work, too.
- Milk -I have tried using whole milk, 2%, and even some almond milk in this recipe, and they all work great.
- Plain Greek yogurt – Sour cream could be a substitute.
- Dijon mustard – Adds flavor.
- Shredded cheddar cheese – You can play with the type of cheese if you want.
A Few Important Cooking Notes
- You may be surprised at how this recipe works. You cook the pasta in milk. The starch from the pasta thickens the milk creating a creamy sauce as the pasta cooks. I started adding Greek yogurt at the end, which makes for an even creamier sauce and adds in extra protein. Whoever invented this cooking method was probably a mom who didn’t want to clean another dad-gum pot!
- Make sure you have plenty of hungry mouths available when you make this, because it loses a bit of its “wow” after it gets cold. But, I did have it rewarmed the other day and it wasn’t half-bad.
- I have tried using whole milk, 2%, and even some almond milk in this recipe, and they all work great.
- I have tested this recipe with whole wheat elbow pasta and whole wheat egg noodles, and they both have worked well. But, depending on the pasta you use, you made need a little more milk at the end.
- You can bake the mac at the end, if you want, with some cheese on top or eat it straight from the pot. Our family likes it both ways, so I often skip the baking step.
Side Dish Ideas
Serve your delicious homemade mac and cheese with one of these side dishes, and you’ve got a down-home, well-rounded meal on the cheap!
Recipe FAQs
The traditional cheese for mac and cheese is cheddar. However, feel free to try other shredded cheeses that melt easily, such as Monterey Jack, Colby Jack, Pepper Jack, and Gruyere cheese (so decadent!).
This mac n cheese is best eaten fresh, but leftovers aren’t too bad! Just store leftovers in the refrigerator for 3-5 days. Warm in the microwave. Add a splash of milk if it gets dry when rewarming.
I’ve tried freezing this in small batches for lunches. While it technically works, the pasta is noticeably more mushy. To warm, thaw completely in the refrigerator first and then warm it up.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Easy Stovetop Mac and Cheese
A one-pot wonder full of 100% real food ingredients. This easy stovetop mac and cheese is creamy, comforting, & much healthier than boxed mac!
Ingredients
- 2 cups whole grain elbow pasta (or any other small whole wheat pasta)
- 3 cups milk (I used 2%)
- 1 tsp salt, plus more to taste
- 1/2 cup plain Greek yogurt (I use fat-free)
- 1/4 tsp Dijon mustard
- 1 cup shredded cheddar cheese, plus a bit more for topping
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Instructions
- Combine pasta and milk in a medium-sized pot. Bring to a simmer over medium high heat (just until bubbles start breaking the surface), stirring frequently to ensure milk does not scorch on the bottom. Stir in the salt and then reduce the heat to maintain a low simmer (do not boil!). Continue to cook and stir often for 15-20 minutes, until pasta is soft and milk is reduced and thickened.
- Remove from the heat. Stir in the plain Greek yogurt, Dijon mustard (optional), and shredded cheese until combined. If not creamy enough, add milk a little at a time, and gently stir. Taste and season with more salt, if needed.
- Cooking Note: It’s ready to eat at this point, but you can also bake it with some additional cheese on top for more cheesy goodness. To bake, place in a greased baking dish and top with a generous sprinkling of cheese. Bake at 375°F for about 10 minutes until cheese has melted.
Notes/Tips
-
- The starch from the pasta thickens the milk creating a creamy sauce as the pasta cooks.
-
- It loses a bit of its “wow” after it gets cold. Eat fresh if you can.
-
- I have tried using whole milk, 2%, and even some almond milk in this recipe, and they all work great.
-
- I have tested this recipe with whole wheat elbow pasta and whole wheat egg noodles, and they both have worked well. But, depending on the pasta you use, you made need a little more milk at the end.
-
- You can bake the mac at the end, if you want, with some cheese on top or eat it straight from the pot. Our family likes it both ways, so I often skip the baking step.
Trying this for Thanksgiving dinner today. Crossing my fingers and trusting you ladies!
The Greek yogurt added a sour taste to the mac and cheese. I think butter would be best for this recipe, similar to the instant pot recipe. I will not make this one again but loved the instant pot mac and cheese recipe on your site!
I tried this as is. Yummy!
Could squash puree be added? If so, when?
Thanks! Love the blog and cookbook!
I think you should bump this post or remind others in a re-link! We made it for dinner tonight, not while wheat, with Vermont white cheddar and BOOM! While it’s piping hot it’s as good as Panera!! It’s less good reheated the next day… we add milk … but it’s still better than Annie’s or Velveeta shells!
Sweet, thanks for the feedback, Bethany. Great idea.
Is it okay to cook the pasta in the milk given that they are not supposed to drink milk til 1 year? My little one is 10 months old and I’m desperately trying to figure out meals that the whole family will love and eat
I’m not sure. I would ask your pediatrician. I did feed my kids milk in cooked meals like this, but I’m not a medical expert. 😉
Do you think this would work with gluten free pasta?
I’m not sure. The starches in the pasta are what thicken the sauce. I’m not sure if a GF pasta would have as much starch.
This recipe is phenomenal!! We just finished this for dinner and it got a very enthusiastic “two thumbs up” from all 4 of my children and hubby! I can’t thank you enough for your recipes. We made the Whole Wheat Pumpkin Pancakes last night and again, it was also a hit!!
Oooo, I love hearing that! Those are two of our regulars as well.
would you recommend making this as a freezer meal and if so, could you give me directions for that portion?
Hi Becky, I actually wouldn’t suggest this one for a freezer meal. The sauce gets way too thick when I’ve saved it in the fridge in the past. So my gut tells me (although I haven’t actually tested it in the freezer), that this wouldn’t be the best way to make freezable mac and cheese. You could try my “Better Mac and Cheese (with Sneaky Sweet Potato)” recipe, though. It freezes well.
Looks yummy. My mom used to make home made mac and cheese before boxed varieties were available. To add a little more creaminess (and nutrition), she would whip an egg and stir it into the hot pot of m&c just before serving it.