Creamy One Pot Mac & Cheese
1. Pour the First Street Chicken Broth into a large, heavy-bottomed pot and bring to a gentle boil.
2. Add the pasta shells and cook for approximately 8–9 minutes, stirring occasionally. The pasta should be tender but still have a slight bite. Keep the remaining broth in the pot.
3. Reduce the heat to low and pour in the evaporated milk. Add the softened cream cheese and stir until it begins to blend into the warm liquid.
4. Gradually mix in the shredded First Street Sharp Cheddar and Pepper Jack cheeses, stirring until the sauce becomes smooth and coats the pasta.
5. Sprinkle in the ground mustard, garlic powder, smoked paprika, onion powder, and nutmeg. Add the butter and gently stir until the seasonings are evenly distributed.
6. Remove from heat and season with salt and black pepper. If the sauce is thicker than desired, add a splash of warm chicken broth or milk.
7. Transfer to a serving dish or serve directly from the pot while warm and creamy.
Directions
1. Pour the First Street Chicken Broth into a large, heavy-bottomed pot and bring to a gentle boil.
2. Add the pasta shells and cook for approximately 8–9 minutes, stirring occasionally. The pasta should be tender but still have a slight bite. Keep the remaining broth in the pot.
3. Reduce the heat to low and pour in the evaporated milk. Add the softened cream cheese and stir until it begins to blend into the warm liquid.
4. Gradually mix in the shredded First Street Sharp Cheddar and Pepper Jack cheeses, stirring until the sauce becomes smooth and coats the pasta.
5. Sprinkle in the ground mustard, garlic powder, smoked paprika, onion powder, and nutmeg. Add the butter and gently stir until the seasonings are evenly distributed.
6. Remove from heat and season with salt and black pepper. If the sauce is thicker than desired, add a splash of warm chicken broth or milk.
7. Transfer to a serving dish or serve directly from the pot while warm and creamy.