Chili-Cheese Mac

Photo: Johnny Autry; Styling: Leigh Ann Ross
Meaty, cheesy, and delicious—kids will love this comforting dinner of Chili-Cheese Mac. But, that's not all, parents will love it too--it's quick.

 

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 342
Fat 12.3 g
Satfat 6 g
Monofat 3.7 g
Polyfat 1.1 g
Protein 25.7 g
Carbohydrate 32.7 g
Fiber 1.8 g
Cholesterol 60 mg
Iron 2.3 mg
Sodium 652 mg
Calcium 363 mg

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

Preparation

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.

Note:

Phoebe Wu,

April 2012