Chili-Cheese Mac

• 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.

canola oil, ground round, garlic, ground coriander, ground cumin, chili powder, beef broth, water, tomatoes, elbow macaroni, milk, cream cheese, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-cheese-mac (may not work)