Ingredients
Equipment
Method
- Cook the macaroni as per package instructions until al dente.
- In a large skillet, combine skim milk and vegetable broth. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Add the cooked macaroni to the skillet, letting it absorb the flavors.
- Stir in the cheddar cheese until it melts and coats the pasta.
- Add mozzarella cheese and cream cheese, stirring until melted and creamy.
- Season with kosher salt to taste and serve immediately.
Notes
- Storage: Any leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk to loosen the sauce.
- Freezing: You can freeze the mac and cheese if necessary. Let it cool completely, then transfer to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat.
- Pairing: This dish pairs wonderfully with a light salad or steamed vegetables for a complete meal.
- Variations: Try adding cooked chicken or turkey for a protein boost, or experiment with different cheeses for unique flavors.
- Serving: Serve this dish immediately for the best texture. It’s perfect for family dinners, potlucks, or casual get-togethers.