Ingredients
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)
Preparation
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.
