Ingredients

• 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

Instructions

1. 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.
2. Remove from heat; stir in cheeses and black pepper, if desired, until cheese is melted.