I don't like most beans, especially kidney beans. So even though chili is a perfect slow cooker and fall/winter meal I have rarely, if ever made it. Then I found this recipe for chili-cheese mac. Unfortunately, I only realized just now that I don't have a picture of the dish (but you can click on the Cooking Light link below to see). However, the kids enjoyed it a lot so I thought that I'd still post it. Now this dish had a little kick to it from the chili powder and tomatoes with chiles. I was afraid the kids weren't going to eat it. They did notice the spice but just asked for more to drink and continued to eat. If my son eats his entire dinner it's worthy of a 2 thumbs up rating! However, I only gave this one 1 1/2 because I didn't think it was too special. It was definitely quick and easy and it was the second recipe that I've made recently that cookedd the pasta in the same pot as the other ingredients in the dish.
recipe from Cooking Light, April 2012
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.
Family Rating: 1 1/2 thumbs up.