Step 1

In a large pot, add broth and bring it to a boil over medium-high heat. Add macaroni pasta and cook just until al dente, about 8-10 minutes. Set aside.

Step 2

While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add flour and whisk constantly to make a roux, about 1-2 minutes until smooth and thickened.

Step 3

Gradually add in milk, whisking constantly to combine. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.

Step 4

Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Stir in the garlic powder and mustard powder. Mix well until smooth.

Step 5

Slowly pour the cheese mixture into the macaroni soup and mix well until combined.

Step 6

Garnish with green onions and freshly cracked black pepper. Serve warm.