Ingredients

The following ingredients have 6 Servings
  • 3 cups whole wheat elbow macaroni (uncooked)
  • 3 cups vegetable or chicken broth (low sodium)
  • 1 cup whole milk
  • 2 tbsp butter (salted)
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard (condiment)
  • 3/4 tsp salt
  • Ground black pepper (to taste)
  • 1 cup marble or cheddar cheese (shredded)
  • 1/4 cup Parmesan cheese (shredded)

Instruction

  • In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
  • Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
  • Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.
  • Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
  • Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.