Now, there are just some recipes that as you cook, you become more hungry. It’s the smell as the recipe cooks. I know my nephew, Dylan, and I were hungry, but as we cooked this Chili Mac & Cheese, our mouths were watering! We had people coming over after we taped the video, and all I can say is – we didn’t have any left to take a photo of! We ate every last bit of this oh so yummy recipe!! So, sorry about no photos to share of this delectable treat!
I believe that is a sign of a good recipe!
So here it is!
Chili Mac & Cheese
- 1 teaspoon canola oil
- 3/4 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 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
- 1 cup (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
Heat a Dutch oven over medium-high heat. Add oil. Add beef and next five ingredients; cook until the meat is thoroughly cooked through. Add the broth, water, and diced tomatoes and bring to a boil. Stir in the macaroni; cover and cook 10 minutes or until macaroni is done.
While the macaroni is cooking, heat milk and cream cheese in a saucepan over medium heat. Cook until cheese melts, stirring frequently (using a whisk really helped!) Remove from heat. Stir in cheddar and continue stirring until smooth. Add cheese sauce to macaroni mixture; toss well to coat. Serve hot!
Adapted from a favorite recipe on MyRecipes.com.