Bone Broth Mac and Cheese

• temps total: 1 minute

Ingrédients

1 cup mini shells

2 cups bone broth (chicken or beef)

2 tbsp heavy cream

1 tbsp butter

1/2 cup freshly grated parmigiano reggiano

Freshly cracked pepper + a big pinch of salt

Instructions

Add pasta to a small pot and add the broth with a large pinch of salt. Bring to a boil then lower heat to medium low. Cook until the pasta is al dente and 80% of the liquid is absorbed.

On low heat, stir in heavy cream and butter. Cook for a minute. Off the heat stir in the cheese and add freshly cracked pepper