16ouncessharp white cheddar cheeseshredded by hand
8ouncesSwiss cheeseshredded by hand
¼cupfreshly grated Parmesan
Instructions
In a large stock pan, combine the pasta, broth, salt, garlic powder, onion powder, and butter. Bring the mixture to a simmer over medium-high heat, and then reduce the heat to medium-low once simmering. Be sure to stir often.
Simmer for about 7-8 minutes, stirring often, until the pasta has absorbed most of the broth.
Once the broth has been absorbed, add in the milk and nutmeg and continue to cook, stirring often, over low heat until the pasta is tender and the majority of milk is absorbed. If you notice the milk is being absorbed faster than the pasta is cooking, add additional milk. ¼ cup at a time, as needed.
Once the pasta is al dente, remove the pan from the heat. Add the cheese, a handful at a time, stirring until melted.
Taste and adjust seasonings and serve the macaroni and cheese immediately for best results.
Notes
Leftover Macaroni and Cheese can be stored in the fridge for up to 3 days. Reheat with a splash of stock or milk to keep it nice and creamy. Be sure to grate the cheese yourself for the best melting factor! Bagged shredded cheese is coated with anti-caking agents which will prevent a smooth melt.