- 1 lb dry pasta such as pipette
- 2 ½ cups whole milk
- ½ cup vegetable broth
- 8 oz sharp cheddar cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Bring the milk and vegetable broth to a gentle boil. Add the dry pasta and cook (keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 - 10 minutes. If the liquid is being absorbed too quickly add a bit more of either milk and/or vegetable broth. Do not drain any extra liquid. To the same bowl with the cooked pasta, add the onion powder, garlic powder, mustard, salt, pepper, and shredded cheese. Stir to combine and melt the cheese. Serve immediately.
Calories: 747kcal | Carbohydrates: 94g | Protein: 34g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 840mg | Potassium: 519mg | Fiber: 4g | Sugar: 11g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 607mg | Iron: 2mg
Course: Dinner, Main Course
Cuisine: American
Keyword: Mac and Cheese