I used water instead of broth and increased salt to 1tsp. I used 500g of gluten free pasta and increased water by 1/2 cup. I used full 1 cup milk mixed with corn flour. Pasta held up great after 5 minutes cooking and mixing. I don't see any broken noodles in my bowl. Only used about 350g of cheddar and 100g or less of parmesan. I used garlic powder and skipped the rest of spices. Love it as a quick and easy comfort food.
