Prep: 5 min - Cook: 15 min

1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
1/4 cup all-purpose flour
1/8 teaspoon pepper
1/2 cup skim milk
5 slices process American cheese (about 5 ounces), cut up
6 cups hot cooked elbow macaroni (about 3 cups dry), cooked without salt


1. In medium saucepan gradually mix broth into flour and pepper until smooth. Add milk. Over medium heat, cook until mixture boils and thickens, stirring constantly.

2. Add cheese. Cook until cheese is melted, stirring occasionally. Toss with macaroni.

Makes 6 servings

Nutritional Info Per Serving: Calories 305, Total Fat 7g, Saturated Fat 4g, Cholesterol 17mg, Sodium 724mg, Total Carbohydrate 47g, Dietary Fiber 2g, Protein 13

This recipe created by Swanson.