15 Minute Bone Broth Mac and Cheese
A creamy, one-pan mac and cheese made with ditalini pasta simmered in bone broth and finished with heavy cream, parmesan, and cheddar for a rich, comforting stovetop meal that comes together quickly and effortlessly.
Servings 4 servings
Ingredients
- 8 oz ditalini pasta
- 1 tbsp oil
- 2 tbsp butter
- 1 small shallot (finely minced)
- 3 cloves garlic (minced)
- 2½ cups bone broth (plus more as needed)
- ½ cup heavy cream
- 1 tsp lemon juice
- ¾ cup freshly grated parmesan cheese
- 1½ cups shredded cheddar cheese
- Salt and black pepper (to taste)
Instructions
- In a large skillet or wide saucepan over medium heat, add the oil and butter. Once melted, add the shallot and cook for 2–3 minutes until soft and fragrant. Add the garlic and cook for another 30 seconds.
- Add the ditalini pasta to the pan, then pour in the bone broth. Bring to a gentle simmer and cook uncovered, stirring frequently, for 8–10 minutes or until the pasta is al dente and most of the liquid is absorbed. Add a splash more broth if needed.
- Lower the heat and stir in the heavy cream and lemon juice. Let it simmer gently for 1–2 minutes until slightly thickened.
- Stir in the parmesan until melted and smooth. Add the cheddar in small handfuls, stirring until fully melted and creamy. Season with salt and black pepper to taste.
- Remove from heat and let it sit for 1–2 minutes to thicken. Serve warm with extra parmesan or cracked black pepper on top.
Notes
- Ditalini works especially well here because its small shape cooks evenly and holds onto the creamy sauce, but other short pastas can be used if needed.
- You may need more broth depending on the pasta shape you use.
- Use a low-sodium broth if possible so you can better control the seasoning once the cheese is added.
- The sauce will continue to thicken as it sits, so don’t worry if it looks slightly loose right off the heat.
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