Add the whole wheat macaroni, 1 tablespoon of butter, and a pinch of salt to the Instant Pot and fill with 3 cups of water.
Close and lock the lid and turn the valve to sealing. Select pressure cook (high) and set time for 2 minutes.
While your pasta is cooking mix your bread crumbs and butter together in a small bowl.
When the cook time is up, quick release the pressure and remove the lid. Drain any remaining water from your noodles, but do not rinse.
Gently stir in cheese, and then Greek yogurt until creamy and melted.
Spread breadcrumbs evenly over the top of your macaroni and cheese.
Air Crisp at 375 for 3-5 minutes until your crumbs are well browned.
Weight Watchers: When using fat free cheese and yogurt each ½ cup serving counts as 8 Blue Plan Points |6 Green Plan Points |5 Purple Plan Points. 21 Day Fix/Portion Fix: entire recipe 10 Yellow Containers, 8 Blue Containers, 6 teaspoons, and 1/3 Red Containers. (per ½ cup serving) 1 1/4 Yellow Container, 1 Blue Container, and 3/4 teaspoon, trace Red Containers for the yogurt (I do not count it.) 2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.Recipe Tips:
Bacon is delicious addition to this recipe. Cook your bacon until it it crispy, then chop it into small pieces, and mix it in with your cheese and yogurt.
For gluten-free pasta reduce your cooking time to 1 minutes.
You can use a pepper jack in place of Monterrey jack if you want to add a little spice.
If you don't like the bite of sharp cheddar you can swap it with mild cheddar.
If your pasta is harder than you prefer after cook time is complete, set your pot to saute and boil until pasta reaches desired texture.
For softer noodles allow the pot to natural release for about 2 minutes before turning to quick release.
To make your cheese sauce thinner stir in chicken broth by the tablespoon until desired consistency is reached.
Season with salt and black pepper to personal taste.