Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon canola oil
  • 3/4 lb ground beef round
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 cups reduced-sodium beef broth
  • 1 cup water
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 2 cups uncooked elbow macaroni (8 oz)
  • 1/2 cup fat-free (skim) milk
  • 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
  • 1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

Instruction

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.
  • Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.