Sunday, March 18, 2012

Chili-Cheese Mac

I think I liked this better than D. He thought it needed salt and more flavor. I thought there needed to be more in the bowl.

It was creamy and I liked the kick from the Rotel. D said it was ridiculously easy. So we'll have again.

We didn't have a side.

Chili-Cheese Mac

Photo by ALB

YIELD: Serves 6 (serving size: 1 cup)
TOTAL:20 Minutes
COURSE: Main Dishes

1 teaspoon canola oil
3/4 pound ground round
1 teaspoon garlic 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 mild diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
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

1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.

2. Heat milk and cream cheese in a saucepan over medium heat. 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.

Nutritional Information
Calories: 342; Fat: 12.3g; Saturated fat: 6g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 1.1g; Protein: 25.7g; Carbohydrate: 32.7g; Fiber: 1.8g; Cholesterol: 60mg; Iron: 2.3mg; Sodium: 652mg; Calcium: 363mg

Cooking Light APRIL 2012

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