Chili-Cheese Mac

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

Brian Huonker

Ingredients

1 tsp canola oil
¾ lb ground round
1 tsp garlic powder
1 tsp ground coriander
1 tsp ground cumin
2 tsps chili powder
2 cups fat-free, lower-sodium beef broth
1 cup water
10 oz mild diced tomatoes and green chiles, undrained (about 1 can)
8 oz uncooked elbow macaroni
½ cup fat-free milk
4 oz fat-free cream cheese
4 ½ oz finely shredded reduced-fat sharp cheddar cheese

Instructions

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1
Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook . Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook or until macaroni is done.
2
Heat milk and cream cheese in a saucepan over medium heat. Cook or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.

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