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 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!
Bake at 425 degrees F for 20 minutes with breadcrumbs sprinkled on top.
Refrigerate leftovers for up to 1 day. Do not freeze as pasta and dairy do not freeze well.
Reheat: By simmering on low with a splash of milk and stirring.
Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.
You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.
Milk and butter:
I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.
Prep before beginning to cook:
This easy recipe comes together quick in one pot for. So, I recommend to have all ingredients prepped and ready to go before starting.
Too much or little broth:
If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.
Can I bake it?
I don't recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.