1 1/2 cups chicken broth
6 oz Ronzoni® 3 Minute Elbows
1/2 cup whole milk
1/2 tsp mustard powder
2 cups shredded Cheddar cheese

Cooking Directions:

Bring broth to a boil. Add pasta and cook 3 minutes, stirring occasionally. Remove from heat and stir in milk, mustard powder and cheddar cheese. Stir until cheese is melted and sauce is creamy.

Make it a meal and add 1 cup cooked shredded rotisserie chicken.