Servings: 8 Side Sized Servings 1x
Ingredients
- 1 lb dry macaroni noodles – or basically any pasta
- 2 cups vegetable broth
- 2 cups water
- 1 tsp salt
- 1/2 cup milk
- 3 cups shredded sharp white cheddar cheese – I used extra sharp white cheddar
Instructions
- Add macaroni, vegetable broth, water, and salt to a large pot and mix thoroughly
- Heat over high heat until the liquid boils – stirring occasionally
- Once boiling, reduce the heat to medium-low and cover the pot with a lid
- Simmer for 6 minutes stirring occasionally
- After 6 minutes the pasta should be tender and almost completely cooked – depending on the noodle size that you select your pasta may cook faster or slower so it is good to check the noodles for doneness as you cook
- Once the noodles are cooked to the point of just slightly al dente, turn off the heat
- Leave the pot on the stove with the heat off and pour in the milk and shredded cheddar cheese
- Mix constantly until the cheese has melted completely
- Take the pot off the stove and serve! I served it with fresh cracked black pepper on top
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.