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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)

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Prep 45 min
Total 45 min
Ingredients 13
Servings 10

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

By Pillsbury Kitchens

Updated Mar 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.