If you’re looking for a mac and cheese recipe that’s been tried, tested, and trusted, look no further. This whole wheat mac and cheese recipe will blow your socks off!

For a delicious twist, try our smoked Gouda mac and cheese.

whole wheat mac and cheese in a dutch oven with a wooden spoon. this recipe
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Weeknight Meal Friendly! We love to pair this mac and cheese with a house salad and a light protein such as lemon pepper chicken tenders for an easy weeknight meal.

Let me share a little secret with you – I’ve been whipping up this easy whole wheat mac and cheese recipe for what feels like a lifetime. No matter the occasion – be it a busy weeknight or a laid-back Sunday dinner – this creamy stovetop mac and cheese delivers every single time. You can say it’s the cornerstone of comfort in our household.

There’s something special about the way it all comes together in just one pot – the simplicity, the ease, the anticipation as the pasta cooks and the cheeses melt into a luscious combination of flavors. Whole wheat pasta adds a wholesome touch, while the combination of creamy white Cheddar and zesty Mexican cheese adds a depth that’s downright irresistible.

And the best part? It’s ready in a mere 20 minutes. So whether you’re craving a quick weeknight dinner or a cozy weekend indulgence, this easy whole wheat mac and cheese is here to satisfy your cravings.

Quick Mac and Cheese Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

  • Macaroni: I like using whole wheat macaroni for this recipe.
  • Butter: Use unsalted butter so you can control the salt.
  • Flour: For thickening the sauce.
  • Milk: Use whole milk for creamy taste.
  • Ground mustard: It adds a sharp taste to the sauce cutting through the creaminess.
  • White cheddar: Use freshly grated cheese. Mild or Sharp.
  • Mexican blend cheese: It’s a great contrast to the sharp tasting cheddar cheese.
ingredients for stovetop mac and cheese

Secret Ingredient for Mac and Cheese

Mustard. Specifically, ground mustard. Mustard adds a slight tanginess and depth of flavor to the mac and cheese. And don’t worry, your mac and cheese won’t taste like mustard!

How to Make Whole Wheat Macaroni and Cheese

Set your timer to 20 minutes and get ready to make this speedy mac and cheese. Seriously once you try it once you’ll never want to make it any other way. It’s that easy!

cooked macaroni with butter in a dutch oven.

Step 1: Cook pasta according to box directions reserving 1 cup of pasta water. Stir the cooked pasta with the reserved water and butter until the butter melts.

cooked macaroni in a dutch oven with flour over it.

Step 2: Sprinkle the flour over the pasta and stir until absorbed. 

cooked macaroni and cheese with milk in a dutch oven.

Step 3: Add milk and ground mustard. Bring to a simmer and cook until thickened.

shredded cheese over cooked macaroni.

Step 4: Gradually stir in the cheese until melted and smooth.

How to Reheat Whole Wheat Mac and Cheese

Pasta continues to absorb moisture after it’s been cooked, which means the longer mac and cheese sits, the dryer it will become. The secret is to add milk when reheating. 

  • Add leftover mac and cheese to a sauté pan or a dutch-oven.
  • Add 1-2 splashes of milk or more, depending on the amount of leftovers.
  • Heat the mac and cheese over medium-low heat until warmed through, stirring frequently. It should be smooth and creamy. Lower the heat to low if the pasta begins to stick to the bottom of the pan.
close up whole wheat macaroni and cheese with a spoon.

Recipe FAQs

How long to cook whole wheat pasta?

Whole wheat pasta typically takes about 10 to 12 minutes to cook, but it’s best to check the package instructions for specific times. Start checking for doneness a couple of minutes before the minimum time to ensure it’s cooked to your preferred texture.

Can I use whole wheat flour for mac and cheese?

Yes, you can use whole wheat flour for mac and cheese. Just keep in mind that whole wheat flour has a slightly nuttier flavor and a denser texture compared to all-purpose flour, which can add a bit more depth to your mac and cheese.

More Easy Pasta Recipes

Chicken Sausage and Broccolini Pasta

Tomato Cream Sauce Pasta

Spinach and Sun-Dried Tomato Pasta

Homemade Pesto Pasta

If you try our whole wheat mac and cheese, please leave a star rating a comment letting us know how you liked the recipe.

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whole wheat mac and cheese in a dutch oven with a wooden spoon.

Quick and Easy Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katya
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 8
  • Category: Main
  • Method: One Pot
  • Cuisine: American
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Description

Sharing our family favorite whole wheat mac and cheese that we make all the time. Made with wholesome pasta and insanely creamy stovetop cheese sauce. 

Ingredients

Units Scale
  • 1 lb. whole wheat small shaped pasta
  • 6 Tbsp. unsalted butter
  • ⅓ cup all-purpose flour
  • 1 cup reserved pasta water
  • 3 cups whole milk
  • ½ tsp. ground mustard
  • 2 cups freshly shredded white cheddar, mild or sharp
  • 2 cups shredded Mexican blend cheese
  • Kosher salt and cracked black pepper
  • Garlic powder, optional

Instructions

  1. Cook pasta in salted water one minute shy of al dente according to package instructions. Mine took about 7 minutes but always check your box for timing.
  2. Drain the cooked pasta over a colander, reserving 1 cup of pasta water. Return the pasta to the same pot. Add reserved water, butter, and stir until the butter melts. If needed, reduce the heat at this point.
  3. Sprinkle flour over the pasta and cook, stirring until fully absorbed, about 30 seconds. The pasta mixture will slightly thicken at this point.
  4. Gradually add milk, while stirring, and then the ground mustard. Season with salt and pepper, to taste. Simmer over medium heat until thickened, about 1-2 minutes, stirring occasionally.
  5. Gradually stir in cheese until melted and smooth. Taste for salt and pepper before serving.

Notes

  • Use big pot! Make sure to use a large enough pot, at least 6 quarts as you want plenty of room for pasta and the cheese sauce. I love this dutch-oven. Great value and amazing reviews.
  • Salt your water: When cooking pasta, salt your water. I use about 1 tablespoon of kosher salt for 4 quarts of water.
  • Milk: You can use lower-fat milk, however, the sauce won’t be as creamy.
  • Optional: In the end, add a pinch of garlic powder for added flavor. It’s so good!

Nutrition

  • Serving Size:
  • Calories: 535
  • Sugar: 6.5 g
  • Sodium: 449.8 mg
  • Fat: 27.1 g
  • Carbohydrates: 51.9 g
  • Protein: 24.9 g
  • Cholesterol: 75.6 mg

Recipe originally published March 2019 but since been updated with additional information and new images. No change to the recipe.

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