Ingredients
Method
- In a large pot, bring the broth to a boil over medium-high heat. Add the macaroni and cook just until al dente — about 8–10 minutes. You want it tender but still with a little bite since it’ll continue to soften in the soup. Set aside.
- While the pasta cooks, melt the butter in a large saucepan over medium heat.Add the flour and whisk constantly for 1–2 minutes until smooth and lightly thickened. It should look like a pale paste — no browning needed. This is what gives your soup that silky body.
- Gradually pour in the milk, whisking continuously. At first, it might look thick and a little clumpy — don’t panic. Keep whisking and adding milk slowly. It will smooth out into a creamy sauce as it loosens.
- Lower the heat and stir in the cheddar, Parmesan, and mozzarella. Add garlic powder and mustard powder.Stir gently until everything melts into a smooth, velvety cheese sauce. This is the moment where it smells unreal.
- Slowly pour the cheese sauce into the pot with the macaroni and broth. Stir until fully combined and creamy throughout.
- Ladle into bowls and garnish with sliced green onions and freshly cracked black pepper.Serve warm, ideally with crusty bread nearby — because this is comfort food that demands dunking.
Notes
Resist the urge to drain the pasta.
I know — every instinct says grab the colander. But don’t do it.
That starchy broth the macaroni cooked in? That’s liquid gold. It helps thicken the soup naturally and gives it that luscious, creamy body. If you drain it, you’re literally pouring flavour down the sink.
Trust the process. Leave the pasta right where it is and let that starch work its magic.
