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    Sungrown Kitchen » Recipes » Kids!

    Published: May 20, 2022 · Modified: Mar 21, 2024 by Meryl Downing Leave a Comment

    8 Minute Mac and Cheese for Toddlers and Kids

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    This Quick and Easy Stovetop Mac & Cheese for Toddlers and Kids is a lunch favorite in our house! Ditch your store-bought box with the orange mystery powder for this real-ingredient homemade version! It's just as fast as tearing open a packet of powder, made with plain yogurt and shredded real cheddar cheese, and ready in just 8 minutes!

    A big bowl of creamy stovetop mac and cheese.
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    Real vs. Processed Ingredients

    Mac & Cheese is a kid favorite comfort food, and as the name implies, it isn't complicated! Somehow we let this easy-to-make basic food turn into a highly processed store-bought staple in our pantries. We can do better for our kids!

    This is the simplest version ever, 3 ingredient stovetop mac & cheese! It's all in one pot, no cooking a separate sauce, this is simply macaroni and cheese with yogurt and real shredded cheese!

    It's just as fast as the store-bought version, so you'll never need to buy a box of mac & cheese again! 

    Check out all our favorite Kid-Friendly Lunches and try these Banana Carrot Oatmeal Muffins and Mom's Homemade Spaghetti!

    Jump to:
    • WANT TO SAVE THIS RECIPE?
    • Real vs. Processed Ingredients
    • Ingredients
    • Instructions
    • Helpful Tips
    • Recipe FAQs
    • More Kid Friendly Favorites!
    • 8 Minute Mac and Cheese for Toddlers and Kids

    Ingredients

    This simple healthy mac and cheese for kids eliminates all those mystery ingredients found in boxed mac from your kid's diet! This is better for them, plus it tastes so good mom loves to eat some too!

    Labeled ingredients for mac and cheese for kids.
    • Macaroni Pasta - I love the classic small elbow macaroni, but you could use any short pasta such as rotini, bowtie, small shells or any corkscrew shape.
    • Plain Yogurt - This is really the secret ingredient! Plain yogurt is how we make the creamy cheese sauce for mac and cheese without flour or milk. This is a no-cook sauce, you just add it to the hot macaroni and it mixes right in, melting the cheese and creating the sauce in seconds! Plus it adds protein and healthy fats (I buy whole milk yogurt)!
    • Cheese - I use regular cheddar cheese, but white cheddar, Colby, really any shreddable melty cheese will work. I do recommend shredding your own over the bags of pre-shredded cheese. It's better quality and melts easier into the mac and cheese.

    Instructions

    This easy mac and cheese for kids is as easy as making a store-bought box!

    Macaroni pasta boiling in water with a spoon scooping some.

    Step 1 - Bring a pot of water to a boil, season it with a pinch of salt and cook the pasta.

    Check your pasta box, cooking time can vary by brand but is usually around 7 to 8 minutes.

    Shredded cheddar cheese on a cutting board with a box grater.

    Step 2 - Shred your cheese.

    Give your pasta an occasional stir so they don't stick to the pot.

    Adding yogurt and shredded cheddar cheese to a pot of boiled macaroni pasta.

    Step 3 - Drain the pasta and return it to the hot pot.

    Add the yogurt and cheese.

    Mixing mac and cheese in a pot to the shredded cheese melts in.

    Step 4 - Mix well, the hot pasta will melt the cheese and form the sauce.

    Add a splash of milk if it seems dry or too thick.

    A pot and 2 kid sized bowls of quick mac and cheese.

    Step 5 - Serve hot!

    Helpful Tips

    • Salt - Be sure to add a pinch of salt to the boiling water before adding the pasta. This flavors the pasta and really flavors the whole dish.
    • Taste a Noodle - Before you drain the pasta, taste one! Brands of pasta can vary, and while 8 minutes is about right for macaroni, some need a few minutes more.
    • Shred your own Cheese - This really makes a different in the creaminess! Cheese you shred yourself is less preserved than the pre-shredded bags and will melt better into your mac and cheese.
    • Amount and Portions - This recipe makes more mac and cheese than a store-bought box. It will serve about 4 hungry kids. You can make half a recipe if only serving 1 or 2 kids, but our leftovers always seem to get eaten as a great snack!
    • Storage and Reheating - Store leftover mac and cheese with yogurt sauce in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of milk or more yogurt if it becomes dry.
    • You Won't Need to Measure - The ingredient amounts don't need to be exact!  Once you start making this recipe for your kids, you will be able to make it super quick and easy! Just estimate half a box of pasta, a big scoop of yogurt and a good handful of shredded cheese!
    • Adding Veggies - If your kids are willing, adding a veggie boosts the nutrition in this simple recipe and is really very easy to incorporate. Just add a handful of frozen peas or minced broccoli to the boiling pasta during the last 3 minutes of cooking. It will finish cooking and can be drained together. Also try my Bacon Cauliflower Mac and Cheese!
    A variation of a pot of mac and cheese with rotini pasta, peas and corn.

    Recipe FAQs

    How much Mac and Cheese does this recipe make?

    This recipe starts with 2 cups of uncooked pasta and makes a little over 4 cups of macaroni and cheese. It will easily serve 4 hungry kids, and could be doubled or cut in half.

    How else can I use plain yogurt?

    If you buy yogurt for this mac and cheese recipe and are wondering how else to use it, there are loads of ways! We like Stonyfield Organic Whole Milk Plain Yogurt, it's a staple in our kitchen. Why plain yogurt? It is so much more versatile and healthier than flavored yogurt.

    Buying plain yogurt and flavoring it yourself is much better for you and for kids than the added-sugar pink flavors. For breakfast, add a little honey and top it with your own berries and Homemade Almond Granola. We also use it to top Crockpot Steel-Cut Oatmeal and add a scoop to top applesauce. Read the label on your strawberry flavored yogurt, does it even contain strawberries? Then why is it pink? You're kids will also love these Strawberry Banana Yogurt Popsicles!

    Plain yogurt is also a great substitute for sour cream. We add a scoop to top Loaded Baked Potatoes, Beef Vegetable Chili, and tacos. It's also an ingredient in Pumpkin Protein Waffles and Protein Pancakes and makes Quick Veggie Parmesan Herb Dip and Mediterranean Hummus extra creamy.

    I'm a believer that whole milk dairy is better than low-fat or fat-free. It is less processed, more natural, and when they take the fat out of products they usually add sugar or something worse to make up for the loss in taste. Give it a try and see if it doesn't become a staple ingredient in your kitchen!

    Can I make this Mac and Cheese gluten-free?

    Yes! Since this cheese sauce is made without flour, you would simply need to substitute a gluten-free pasta.

    How can I make this Kid's Mac & Cheese more of a complete meal?

    This protein mac and cheese is a great blank canvas for adding additional ingredients to make it more of a balanced meal. You can add veggies by adding frozen peas or minced broccoli to the boiling pasta during the last 3 minutes of cooking. You can also add cooked bacon, chicken or chopped deli ham to the finished macaroni & cheese for even more added protein. Double the recipe and serve it with an Italian Mixed Greens Salad for an easy family dinner!

    Can I use Greek yogurt for this stovetop mac and cheese?

    Yes, you can use Greek or regular plain yogurt for this recipe.

    Two small bowls of mac and cheese made with yogurt and shredded cheese.

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    If you made this recipe, I'd love to hear how you liked it!  Leave a star rating by clicking the stars in the recipe card, or leave a comment below!

    Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes!  Join my Email List for new recipes delivered straight to your inbox!

    A full bowl of creamy macaroni and cheese.

    8 Minute Mac and Cheese for Toddlers and Kids

    This Quick and Easy Stovetop Mac & Cheese for Toddlers and Kids is a lunch favorite in our house! Ditch your store-bought box with the orange mystery powder for this real-ingredient homemade version! It's just as fast as tearing open a packet of powder, made with plain yogurt and shredded real cheddar cheese, and ready in just 8 minutes!

    Hit the stars to rate this recipe!

    4.43 from 26 votes
    Print Pin Rate
    Course: Kids!, Lunch
    Cuisine: American
    Prep Time: 1 minute minute
    Cook Time: 7 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 4
    Calories: 322kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Ingredients

    • 2 cups macaroni pasta add ½ teaspoon salt to the boiling water
    • ⅓ cup plain yogurt
    • 1 cup shredded Cheddar cheese
    • splash whole milk (optional)

    Instructions

    • Bring a pot of water to a boil and add a good pinch of salt. Cook macaroni about 7 to 8 minutes, check the time on the box.
    • Drain pasta and return it to the hot pot. Stir in the yogurt and shredded cheese.
    • Give it a taste and add a pinch more salt, yogurt, or cheese if needed. Add a splash of milk to thin or if it seems a little dry. Serve hot!

    Notes

    • Pasta - Use any kind of short pasta such as macaroni, rotini, or bowtie.  Taste a noodle before you drain it to make sure it's done, time can vary by brand!
    • Adding Veggies - You can add fresh or frozen veggies such as minced broccoli or frozen peas to the boiling pasta in the last 3 minutes of cooking so they can be drained together.
    • Amounts don't need to be exact!  To make this quick and easy, estimate half a box of pasta, a big scoop of yogurt and a good handful of shredded cheese!
    • Portions - This recipe makes a little over 4 cups of macaroni and cheese and will serve 4 hungry kids.  Recipe could be doubled or cut in half.
    • Storage and Reheating - Store leftover mac and cheese in the fridge for up to 3 days.  Reheat in the microwave or the stovetop, adding a little milk or more yogurt so it doesn't become dry.

    Nutrition

    Calories: 322kcal | Carbohydrates: 41g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 235mg | Iron: 1mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

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    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

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