3cupsshredded 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