- 3 cups College Inn® Chicken Broth
- 8 ounces elbow macaroni
- 6 ounces shredded sharp Cheddar cheese
- 1/4 cup reduced-fat cream cheese or low-fat Greek yogurt
- Ground black pepper, to taste
- Optional Toppings:
- Crumbled cooked bacon
- Steamed broccoli florets
- Chopped fresh tomatoes
- Sliced green onions
- Bring broth to a boil in a large saucepan; add macaroni and reduce heat to medium-high. Cook according to package directions, stirring frequently. DO NOT DRAIN.
- Remove from heat; stir in cheeses and black pepper, if desired, until cheese is melted.
04/29/2018
recipepes.com
One-Pan Cheddar Mac, recipe
PT15M
PT1H
5
455 calories