The Pioneer Woman Tasty Kitchen
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Chili Cheese Mac

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Spicy macaroni and cheese with beef.

Ingredients

  • 1 teaspoon Canola Oil
  • ¾ pounds Ground Beef
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Chili Powder
  • 2 cups Beef Broth
  • 1 cup Water
  • 10 ounces, weight Rotel Diced Tomatoes And Green Chilies, Undrained
  • 8 ounces, weight Elbow Macaroni
  • ½ cups Fat Free Milk
  • 4 ounces, weight Cream Cheese
  • 4-½ ounces, weight Cheddar Cheese, Shredded

Preparation

Heat a large pot over medium-high heat. Add oil. Add beef, garlic powder, coriander, cumin and chili powder and cook until beef starts to get browned. Drain grease if necessary. Add broth, water, and tomatoes and bring to a boil. Stir in pasta, cover the pot and cook 10 minutes.

Heat milk and cream cheese in a saucepan over medium heat. Cook for roughly 4 minutes or until cheese melts, stirring frequently. Remove from heat. Add cheddar and stir until melted. After the pasta mixture cooks for 10 minutes add cheese sauce to pasta mixture, toss well and serve.

Adapted from MyRecipes.com.

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2 Reviews

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lenneth91205 on 8.20.2013

This was very delicious and a big hit in our house. We added extra noodles (just to use up the whole box) and it was perfect. We will definitely be making this again!

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jessswan on 2.22.2013

This recipe is so yummy! I doubled the recipe to have lots of leftovers and used 2 lbs of beef, left the water out, used 1% milk, Neufchatel cheese, and colby jack cheese. I added an extra cup of cheese to balance it out. The spices mix well, and the end result is a creamy, hearty dish that even my two-year old daughter loved. Thanks for sharing!

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