Stir the broth, flour and milk in a 4-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens.Stir the cheese in the saucepan. Cook and stir until the cheese is melted. Add the macaroni and toss to coat. Season to taste.
1.75 cups Swanson® Chicken Broth0.25 cup all-purpose flour0.5 cup non fat milk5 slices processed American cheese food product, cut up12 ounces (about 3 cups) elbow macaroni, cooked and drained
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