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Three Cheese Mac and Cheese

This three cheese mac and cheese is a no roux mac and cheese made with bone broth, half and half, seasoning, and cheese.
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Ingredients
  

  • 2 cups bone broth
  • 2 cups half and half
  • 2 tbsp salted butter
  • 1 tsp better than bouillon roasted chicken flavor or chicken bouillon
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 12 oz dry macaroni
  • 1 cup shredded gruyere or a gruyere/swiss blend
  • 1 cup mild yellow cheddar cheese hand shredded
  • 1 cup monterrey jack cheese hand shredded

Instructions
 

  • In a large saucepan or large pot with a cover, stir together the broth, half and half, butter, better than bouillon, salt, garlic powder, and paprika. Bring it to a low boil.
  • Turn the heat to medium low. Add the pasta and then cover and cook for around 12 minutes. You want the pasta to be soft but al dente when you remove it from the heat.
  • Remove the pasta from the heat and stir. Add in the cheese, one type at a time, and stir slowly. Cheese should melt into the liquid fast and create a creamy cheese sauce. If your sauce is too thick, add in a little more broth. Taste your macaroni and cheese and add a little bit of salt or black pepper to taste. If you like spice, add in a few dashes of hot sauce.