Chili Cheese Mac

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

By Pillsbury Kitchens

March 17, 2014

teaspoon canola oil

3/4

lb ground beef round

teaspoons chili powder

teaspoon garlic powder

teaspoon ground coriander

teaspoon ground cumin

cups reduced-sodium beef broth

cup water

can (10 oz) diced tomatoes with green chiles, undrained

cups uncooked elbow macaroni (8 oz)

1/2

cup fat-free (skim) milk

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes

cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

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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.