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whole wheat mac and cheese in the instant pot

Easy Stovetop Mac and Cheese {5 Ingredients}

A one pot wonder full of 100% real food ingredients. This easy stovetop mac and cheese is creamy, comforting, & much healthier than boxed mac!

Yield: About 4 (1 cup) servings 1x
Cook: 25 minutesTotal: 25 minutes


  • 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 used fat free)
  • 1/4 tsp Dijon mustard
  • 1 cup shredded cheddar cheese, plus a bit more for topping

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  1. 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.
  2. 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.
  3. 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.
© Author: Thriving Home
Cuisine: American Method: Stove Top and Baked