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Healthier Chili-Cheese Macaroni

A healthier twist on chili cheese macaroni, combining chili beef with a lower-fat cheddar sauce, diced tomatoes and green chiles, and pasta. It's waistline-friendly while still tasting amazing.
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Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1/2 teaspoon canola oil
  • 1 pound ground beef I like to use 80% lean
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups fat-free lower-sodium beef broth
  • 1 cup water
  • 1 10-ounce can diced tomatoes and green chiles, undrained (mild or spicy, depending on your preference)
  • 8 ounces uncooked elbow macaroni or other short pasta
  • 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

Method
 

  1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 5 ingredients (onion powder, garlic powder, coriander, cumin, chili powder); cook until beef is no longer pink, about 8-10 minutes. Drain off any fat.
  2. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni, reduce to a simmer, cover and cook 10-12 minutes, stirring occasionally, or until macaroni al dente.
  3. Heat milk and cream cheese in a separate small saucepan over medium heat. Cook 4 minutes or until cream cheese melts, stirring frequently. Remove from heat. Stir in cheddar until completely melted.
  4. Add cheese sauce to macaroni mixture; toss well to coat. Let sit for 5-10 minutes, until sauce has thickened slightly. (Don't fear if it looks liquidy at first – it thickens up beautifully!) Serve hot with extra cheese, if desired.

Notes

Let the macaroni sit for 5-10 minutes after adding cheese sauce to allow it to thicken. It may look liquidy at first but thickens up beautifully. Serve hot with extra cheese if desired.