Prep time 5 min.

Cook time 20 min.


3 cups College Inn® Chicken Broth

8 oz. dry small-shaped pasta 

6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)

1/4 cup reduced-fat cream cheese or low-fat Greek yogurt

Ground black pepper, to taste

Topping Options

Crumbled cooked bacon

Steamed broccoli flowerets

Chopped tomatoes

Sliced green onions


  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 until melted. Season to taste with pepper.

VARIATION: Prepare as recipe directs, except:

  • For One-Pan Chicken Cheddar Mac, add 8 oz. cubed, boneless, skinless chicken breast to broth before bringing to a boil in Step 1.

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