16ouncessharp white or yellow cheddar cheese shredded by hand
8ouncesSwiss cheese shredded by hand
¼cupfreshly grated Parmesan
Instructions
Using a box grater or food processor fitted with a grating blade, grate the cheddar and Swiss cheese. Use a Microplane to grate the Parmesan cheese. Set the cheese aside and allow it to come to room temperature as the noodles simmer.
In a large stock pan, combine the noodles, broth, salt, garlic powder, onion powder, and butter. Bring the mixture to a simmer, stirring often, over medium-high heat, and then reduce the heat to medium-low once simmering.
Simmer for about 7-8 minutes, stirring often, until the pasta has absorbed most of the broth.
Once the majority of the broth has been absorbed, add in 2 cups of 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 noodles are tender, remove the pan from the heat. Add the cheese, a handful at a time, stirring after each addition, until melted.
Taste and adjust seasonings. Serve immediately for best results.
Video
Notes
Storage: Leftover cooled Macaroni and Cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in a heat-safe bowl with a splash of broth or milk, covered with a damp paper towel, in the microwave. This will keep the mac and cheese nice and creamy.Cheese: Feel free to use Colby in place of cheddar or fontina or Greuye in place of Swiss. 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.Milk: While any fat percentage of milk can be used to make this recipe, for the richest mac and cheese use whole milk.