INGREDIENTS:
-2 oz Whole Grain Elbow Macaroni
-1/2 Cup Reduced Fat Cheddar Cheese
-1/2 Cup 2% Fat Milk
-2 Cups Low Sodium Chicken Broth
MACROS: 27g Protein 14g Fat 54g Carbs
TOTAL CALORIES: 450
SERVINGS: 1-2
COOKING DIRECTIONS:
Bring chicken broth to boil on stove top using a medium to large pan. Add pasta once broth is boiled and cook for roughly 8-10 minutes or until pasta is soft and tender. Once pasta is cooked drain any remaining broth and put pasta back into pan. Lower the heat to a low medium heat and add the milk and cheese slowly to cooked pasta. Mix evenly until cheese becomes a sauce and completely covers pasta. Enjoy immediately or store up to 2-3 days in refrigerator
Comments