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Chili-Cheese Mac

Photo: Johnny Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield Serves 6 (serving size: 1 cup)
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

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

Nutrition 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

How to Make It

  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.