Chili Cheese Mac

• 1 teaspoon Canola Oil
• 3/4 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
• 1/2 cups Fat Free Milk
• 4 ounces, weight Cream Cheese
• 4- 1/2 ounces, weight Cheddar Cheese, Shredded

1. Heat a large pot over medium-high heat.
2. Add oil.
3. Add beef, garlic powder, coriander, cumin and chili powder and cook until beef starts to get browned.
4. Drain grease if necessary.
5. Add broth, water, and tomatoes and bring to a boil.
6. Stir in pasta, cover the pot and cook 10 minutes.
7. Heat milk and cream cheese in a saucepan over medium heat.
8. Cook for roughly 4 minutes or until cheese melts, stirring frequently.
9. Remove from heat.
10. Add cheddar and stir until melted.
11. After the pasta mixture cooks for 10 minutes add cheese sauce to pasta mixture, toss well and serve.
12. Adapted from MyRecipes.com.

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

Taken from tastykitchen.com/recipes/main-courses/chili-cheese-mac/ (may not work)