Chili-Cheese Mac

Name: Chili-Cheese Mac
Ingredients: 1 teaspoon canola oil; 3/4 pound ground round; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 teaspoons chili powder; 2 cups fat-free, lower-sodium beef broth; 1 cup water; 1 (10-ounce) can mild diced tomatoes and green chiles, undrained; 8 ounces uncooked elbow macaroni; 1/2 cup fat-free milk; 4 ounces 1/3-less-fat cream cheese; 4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese

13 ingredients

2 steps

Ingredients

1 teaspoon canola oil
3/4 pound ground round
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups fat-free, lower-sodium beef broth
1 cup water
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 ounces 1/3-less-fat cream cheese
4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese

Directions

1

Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.
2

Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.