Serves 4

Prep time 5 min.

Cook time 20 min.


3 cups College Inn® 40% Less Sodium Garden Vegetable Broth

1/4 tsp. dry mustard or 1/8 tsp. cayenne pepper

8 oz. uncooked elbow macaroni (2 cups)

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

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

Ground black pepper, to taste 

Optional Toppings: Steamed broccoli flowerets, chopped tomatoes, sliced green onions


  1. Bring broth and mustard 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 until cheese is melted. Serve with toppings, as desired.

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