Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
- In the same pot, combine chicken broth and heavy cream over medium heat until heated through.
- Stir in garlic powder and season with salt and pepper.
- Gradually add shredded cheddar cheese, stirring until fully melted into the creamy base.
- Return cooked pasta to the pot, mixing gently to coat with the cheese soup.
- Simmer on low heat for a few minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg