In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted.
Serve immediately as mac and cheese tastes best fresh.
