Chili-Cheese Mac

Ingredients

• 10 ounce canned tomatoes diced green undrained canned
• 1 teaspoon canola oil 
• 2 teaspoons chili powder 
• 8 ounces elbow macaroni uncooked
• 0.5 cup milk fat-free
• 1 teaspoon garlic powder 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.8 pound ground round 
• 2 cups lower-sodium beef broth fat-free
• 4.5 ounces sharp cheddar cheese shredded reduced-fat finely
• 1 cup water 

Equipment

• sauce pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil.
3. Add beef and next 4 ingredients; cook 3 minutes.
4. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.
5. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently.
6. Remove from heat. Stir in cheddar.
7. Add cheese sauce to macaroni mixture; toss well to coat.