Easy Macaroni and Cheese

 

Ingredients:

• 4 Cups of Chicken Broth
• 1 lb. Pasta (any shape)
• 1 stick (1/2 cup) Butter
• 1 lb. of shredded cheddar, American, Velveeta, or Monterey Jack cheese (I use Velveeta or Cooper Sharp American, or sometimes a combination of whatever I have on hand)
• 1/4 Cup Parmesan Cheese
• 1 Block (4 oz.) Cream cheese, cut into cubes
• 1 teaspoon of Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• A few splashes of milk or cream for additional creaminess.

Instructions:

1. In a large pot with a lid bring chicken stock to a boil over medium heat.
2. When stock comes to a boil, stir in pasta. Let stock come back to a boil.
3. Cook for 4 minutes, remove from heat and add the butter. Cover pot with lid and let sit for a minute or two until the butter is melted. DO NOT DRAIN!
4. Stir in remaining ingredients and continue to stir until cheese is melted. 
5. It may appear a trifle runny at first but as it cools it thickens.
6. At this point, if you want it cheesier, add more cheese, if you want it creamier add a few splashes of milk or cream and stir until desired consistency.