Rating: 4 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 8
  • 4 star values: 6
  • 5 star values: 11

Meaty, cheesy, and delicious—kids will love this comforting dinner of this chili mac and cheese. But, that's not all, parents will love it too—it's quick and hearty, but not too heavy. Plus, it holds up well, and it’s even better leftover. 

Phoebe Wu
Recipe by Cooking Light April 2012

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Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

342 calories; fat 12.3g; saturated fat 6g; mono fat 3.7g; poly fat 1.1g; protein 25.7g; carbohydrates 32.7g; fiber 1.8g; cholesterol 60mg; iron 2.3mg; sodium 652mg; calcium 363mg.
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