Winter...cold, dry, dreary=Comfort Food! And, what better than two cold weather favorites combined? Chili and Mac-n-Cheese?
This recipe comes from the Best of Cooking Light 2013 magazine.
Hands-on time: 20 min.
Total time: 20 min.
1 tsp canola oil
3/4 lb ground round
1 tsp garlic powder
1 tsp ground corriander
1 tsp ground cumin
2 tsp chili powder
2 C fat-free, lower-sodium beef broth
1 C water
1 (10 oz) can mild diced tomatoes and green chiles, undrained
8 oz uncooked elbow macaroni
1/2 C fat-free milk
4 oz 1/3 -less-fat cream cheese
4.5 oz finely shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients (through chili powder); cook 3 minutes. Add broth, 1 cup water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done. Heat milk and cream cheese in a saucepan over medium high heart. 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.
***side note-we found it to be a bit thin in consistency, so we put it in the oven for a few minutes to thicken up (worked like a charm).
It was delicious. The green chiles give it just a bit of a kick. Hubby and I reminisced and said it reminded us of a "healthier, grown-up version of Hamburger Helper"...LOL