In a large pot, bring the chicken or vegetable broth to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 5 minutes.

Sprinkle the flour over the softened onion and garlic, stirring constantly for another minute. Gradually whisk in the milk to avoid lumps. Cook until the mixture thickens.

Lower the heat, stir in the shredded cheddar cheese, and let it melt into the mixture. Add salt and pepper to taste.

Once the cheese has melted, add the drained macaroni to the pot and stir to combine. Optional: top with halal turkey bacon bits and green onions before serving.

Ladle the soup into bowls, and enjoy every spoonful of this delectable creation!