Chili Cheese Mac

Name: Chili Cheese Mac
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 teaspoon canola oil; 3/4 lb ground beef round; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 cups reduced-sodium beef broth; 1 cup water; 1 can (10 oz) diced tomatoes with green chiles, undrained; 2 cups uncooked elbow macaroni (8 oz); 1/2 cup fat-free (skim) milk; 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes; 1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

1 Ratings

1 Reviews

Prep 45 min
Total 45 min
Ingredients 13
Servings 10

Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.

By Pillsbury Kitchens

Updated March 17, 2014

Ingredients

1 teaspoon canola oil
3/4 lb ground beef round
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups reduced-sodium beef broth
1 cup water
1 can (10 oz) diced tomatoes with green chiles, undrained
2 cups uncooked elbow macaroni (8 oz)
1/2 cup fat-free (skim) milk
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

Steps

1

In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2

Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.
3

Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.