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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, finely minced
3 large carrots, finely diced
3/4 pound ground beef
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 cups beef broth
1 1/2 cups water
1 (10-ounce) can diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup milk
4 ounces cream cheese
5 ounces sharp cheddar cheese, finely shredded
1. Heat a large Dutch oven over medium-high heat. Add the olive oil to coat the bottom, then add the onion, garlic, and carrot and cook until softened, about 5 minutes.
2. Add the beef, coriander, cumin, and chili powder; cook, mixing with the vegetables, until the beef is just barely pink. Add the broth, water, and tomatoes; stir together, then bring to a boil.
3. Stir in the macaroni; cover and cook 5 to 7 minutes or until macaroni is almost done. Reduce the heat to low, then cook 10 to 15 minutes more or until all liquid is absorbed. Remove from the heat.
4. In a medium-sixed saucepan, heat the milk and cream cheese over medium heat, stirring continuously until the cream cheese melts, about 4 minutes. Remove from the heat, then add the cheddar cheese in handfuls, stirring between each to allow the cheese to melt; continue until all the cheese is added.
5. Pour the cheese sauce over the macaroni mixture; stir together until thoroughly combined, then serve.
Notes: The original recipe calls for skim milk, 1/3-less-fat cream cheese, and reduced-fat cheddar; feel free to use these if you like to make a lighter version.
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Spicy Chili Mac
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, finely minced
3 large carrots, finely diced
3/4 pound ground beef
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 cups beef broth
1 1/2 cups water
1 (10-ounce) can diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup milk
4 ounces cream cheese
5 ounces sharp cheddar cheese, finely shredded
1. Heat a large Dutch oven over medium-high heat. Add the olive oil to coat the bottom, then add the onion, garlic, and carrot and cook until softened, about 5 minutes.
2. Add the beef, coriander, cumin, and chili powder; cook, mixing with the vegetables, until the beef is just barely pink. Add the broth, water, and tomatoes; stir together, then bring to a boil.
3. Stir in the macaroni; cover and cook 5 to 7 minutes or until macaroni is almost done. Reduce the heat to low, then cook 10 to 15 minutes more or until all liquid is absorbed. Remove from the heat.
4. In a medium-sixed saucepan, heat the milk and cream cheese over medium heat, stirring continuously until the cream cheese melts, about 4 minutes. Remove from the heat, then add the cheddar cheese in handfuls, stirring between each to allow the cheese to melt; continue until all the cheese is added.
5. Pour the cheese sauce over the macaroni mixture; stir together until thoroughly combined, then serve.
Notes: The original recipe calls for skim milk, 1/3-less-fat cream cheese, and reduced-fat cheddar; feel free to use these if you like to make a lighter version.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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