Simple Scratch Cheddar Mac
Ingredients
- 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
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