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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 12.3g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.7g
  • Carbohydrate: 32.7g
  • Fiber: 1.8g
  • Cholesterol: 60mg
  • Iron: 2.3mg
  • Sodium: 652mg
  • Calcium: 363mg

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. 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. 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.
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